Cowboy queso, it’s the cheese dip of all dip! Loaded with ground beef, creamy Velveeta cheese, onions, tomatoes, beans and a spices to perfection. A true cowboy style in a dip.
Elevate your festivities with a dish that’s sure to dazzle friends and family alike: cowboy queso! This ultimate cheesy dip is a delicious blend of creamy cheeses, zesty spices, and mouthwatering ingredients that will keep everyone coming back for more. Perfect for slathering on tortilla chips or drizzling over your favorite nachos, this dish packs a punch.
Ingredients you’ll need
- Velveeta cheese
- Sharp cheddar cheese
- Evaporated milk
- Ground beef
- Rotel tomatoes & green chilies
- Black beans
- Minced garlic
- Cilantro
- Seasonings (listed below)
Important tip before starting
If you don’t want to grate your own cheese, you can slice it up and it’ll melt just fine. Or, you can use an extra 8 ounces of Velveeta. But, do not use pre-shredded cheese for this recipe.
Making the cowboy queso recipe
- In a pot on medium-high heat, brown the ground beef. You can season it lightly with salt and pepper to taste.
- After the beef is browned, remove from the pan then toss in the onions, minced garlic, and Rotel tomatoes. Cook these for a few minutes until the onions have softened and the garlic have brown bites. Then, toss the beans and the ground beef back into the pot.
- Lower the pot to medium heat and slowly pour in the evaporated milk. On top, add the Velveeta cheese and sharp cheddar cheese. Add in the seasonings then occasionally stir the pot until all the cheeses have melted.
- Once melted, remove from the heat and allow the cheese sauce to cool a bit before serving, enjoy.
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Cowboy Queso
Ingredients
- 16 ounce lean ground beef
- 1/4 medium yellow onion, diced
- 1 tablespoon minced garlic
- 15 ounce can of Rotel tomatoes & green chilies, drained & rinsed
- 15 ounce can of black beans, drained & rinsed
- 12 ounce evaporated milk
- 16 ounce Velveeta cheese
- 1 cup sharp cheddar cheese, grated
- 1/4 teaspoon onion powder (add more to taste)
- 1/4 teaspoon garlic powder (add more to taste)
- 1/4 teaspoon cumin (add more to taste)
- 1/4 cup cilantro, chopped
Instructions
- In a pot on medium-high heat, brown the ground beef. You can season it lightly with salt and pepper to taste.
- After the beef is browned, remove from the pan then toss in the onions, minced garlic, and Rotel tomatoes. Cook these for a few minutes until the onions have softened and the garlic have brown bites. Then, toss the beans and the ground beef back into the pot.
- Lower the pot to medium heat and slowly pour in the evaporated milk. On top, add the Velveeta cheese and sharp cheddar cheese. Add in the seasonings then occasionally stir the pot until all the cheeses have melted.
- Once melted, remove from the heat and allow the cheese sauce to cool a bit before serving, enjoy.