Hearty Cowboy Queso Dip
This hearty cowboy queso dip combines seasoned ground beef with melted Velveeta and cream cheese, Rotel, black beans, and corn for a flavorful, creamy dip perfect for any gathering.
Equipment
- Dutch oven
- Heavy-bottomed pot
- Slow cooker (optional)
Ingredients
Main Ingredients
- 1.5 lbs Ground Beef
- 1 medium Onion finely chopped
- 3 cloves Garlic minced
- 2 cans Rotel Diced Tomatoes & Green Chiles 10 oz each, undrained
- 1 can Black Beans 15 oz, rinsed and drained
- 1 can Corn 15 oz or 1.5 cups frozen, thawed
- 1.5 lbs Velveeta Cheese cut into 1-inch cubes
- 4 oz Cream Cheese softened and cubed
- 1/2 cup Milk whole or 2%
Seasoning & Garnish
- 1.5 tsp Chili Powder
- 1 tsp Cumin
- 1/2 tsp Smoked Paprika
- Salt to taste
- Black Pepper to taste
- 1/4 cup Fresh Cilantro chopped (optional, for garnish)
- 1-2 Jalapeños sliced (optional, for garnish)
Instructions
Preparation
- Brown the ground beef in a large Dutch oven over medium-high heat, then drain any excess fat.
- Add the chopped onion to the pot and cook until softened, then stir in the minced garlic for one minute until fragrant.
- Stir in the undrained Rotel, black beans, corn, chili powder, cumin, smoked paprika, salt, and pepper, bringing the mixture to a gentle simmer.
- Reduce heat to low, add the cubed Velveeta and cream cheese, and stir continuously for 5-10 minutes until smooth and completely melted.
- Gradually add milk until the queso reaches your desired creamy consistency.
- Taste and adjust seasonings as needed with more salt, pepper, or other spices.
- Transfer the hot queso to a serving bowl or slow cooker set to warm, then garnish with fresh cilantro and sliced jalapeños if desired.
Notes
For extra heat, leave some of the jalapeño seeds in, or add a pinch of cayenne pepper. This dip is fantastic with tortilla chips, Fritos, or as a topping for tacos and nachos.