Description
A creamy and flavorful Cowboy Queso Dip featuring ground beef, Velveeta, pepper jack cheese, Rotel tomatoes, and a hint of beer. Perfect for parties or game day, this easy stovetop dip is topped with fresh pico de gallo, jalapeños, and cilantro for an extra kick.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 16 ounces Velveeta cheese, cubed
- 1 cup pepper jack cheese, shredded
- 1 can (10 oz) Rotel tomatoes with green chilies, undrained
- 1/2 cup beer (light lager or Mexican-style)
- 1 tablespoon taco seasoning
Toppings
- 1/4 cup pico de gallo
- 1 jalapeño, sliced
- 2 tablespoons chopped cilantro (optional)
Instructions
- Cook the Ground Beef: In a large skillet over medium heat, cook the ground beef until browned and no pink remains. Drain excess grease to keep the dip from becoming too greasy.
- Add Taco Seasoning: Stir in the taco seasoning and cook for 1 minute to bloom the spices and deepen their flavor.
- Melt the Cheeses: Reduce heat to low and add the Velveeta cubes and shredded pepper jack cheese. Stir frequently as the cheeses begin to melt smoothly into the beef.
- Add Beer and Rotel Tomatoes: Pour in the beer and add the undrained Rotel tomatoes. Continue stirring until the mixture is smooth, creamy, and fully combined.
- Transfer and Keep Warm: Move the dip to a serving dish or a small slow cooker set on low to keep it warm and melty for serving.
- Add Toppings: Top with fresh pico de gallo, sliced jalapeños, and chopped cilantro if desired to add brightness and heat.
- Serve: Serve the Cowboy Queso Dip hot alongside tortilla chips or cut vegetables for dipping.
Notes
- Use light lager or a Mexican-style beer such as Corona or Modelo for best flavor.
- Drain excess fat from the beef thoroughly to prevent a greasy dip.
- For extra creaminess, stir in a little cream cheese while melting the cheeses.
- Adjust jalapeño slices according to your preferred spice level.
- Can be kept warm in a slow cooker on low for parties or gatherings.
- Pairs well with tortilla chips, sliced bell peppers, or celery sticks.
