why make this recipe
Cowboy Queso is a crowd-pleaser that brings together hearty flavors and creamy goodness. It’s perfect for gatherings, game days, or just a cozy night in. This dish combines beef, chorizo, and plenty of cheesy goodness, making it a filling and flavorful dip. Whether you’re dipping tortilla chips or serving it with veggies, Cowboy Queso never disappoints.
how to make Cowboy Queso
Ingredients
- 1/2 lb ground beef
- 1/2 lb chorizo or sausage
- 1 small onion, diced
- 1 can Rotel diced tomatoes (10 oz) or 1 cup diced tomatoes with chilies
- 1 cup black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 16 oz Velveeta cheese, cubed
- 1 cup pepper jack cheese, shredded
- 2-3 jalapeños, minced (seeded for milder heat)
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- Optional: chopped cilantro
- Optional: lime juice
Directions
- In a large skillet or Dutch oven, cook the ground beef over medium heat until browned; drain excess fat.
- Add the chorizo or sausage; cook until browned.
- Add the onion; cook until softened, about 3-4 minutes.
- Stir in Rotel (or diced tomatoes) and jalapeños; cook for 2-3 minutes.
- Reduce the heat to low; add Velveeta and pepper jack; stir constantly until melted and smooth.
- Mix in the black beans and corn; heat through.
- Season with cumin, chili powder, salt, and pepper to taste; adjust as needed.
- Stir in cilantro and lime juice if using.
- Serve warm with tortilla chips.
how to serve Cowboy Queso
Serve Cowboy Queso warm in a bowl surrounded by tortilla chips. You can also offer sliced vegetables like cucumbers and bell peppers for a fresh crunch. It’s great for parties, and everyone can dig in and enjoy!
how to store Cowboy Queso
If you have leftovers, let the Cowboy Queso cool down, then store it in an airtight container in the fridge. It will stay fresh for up to 3 days. To reheat, simply put it in a skillet over low heat, stirring occasionally until warmed through.
tips to make Cowboy Queso
- For spicier dip, keep the seeds in the jalapeños.
- If you want extra creaminess, add a splash of heavy cream while melting the cheeses.
- Feel free to mix in other ingredients like bell peppers or different types of cheese.
variation
You can easily customize Cowboy Queso. Try adding cooked bacon for extra flavor or swap ground beef for shredded chicken. Vegetarian options can include adding more beans or using a meat substitute.
FAQs
Can I make Cowboy Queso ahead of time?
Yes, you can prepare Cowboy Queso ahead of time and store it in the fridge. Just reheat when ready to serve.
Can I freeze Cowboy Queso?
Yes, you can freeze Cowboy Queso. Make sure to let it cool completely before transferring it to a freezer-safe container. It can last up to 2 months in the freezer.
What can I serve with Cowboy Queso?
Cowboy Queso is perfect with tortilla chips, but you can also serve it with veggies, pretzels, or even poured over nachos for a delicious twist!
Cowboy Queso
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: None
Description
A creamy, cheesy dip combining beef and chorizo, perfect for gatherings or cozy nights.
Ingredients
- 1/2 lb ground beef
- 1/2 lb chorizo or sausage
- 1 small onion, diced
- 1 can Rotel diced tomatoes (10 oz) or 1 cup diced tomatoes with chilies
- 1 cup black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 16 oz Velveeta cheese, cubed
- 1 cup pepper jack cheese, shredded
- 2-3 jalapeños, minced (seeded for milder heat)
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- Optional: chopped cilantro
- Optional: lime juice
Instructions
- In a large skillet or Dutch oven, cook the ground beef over medium heat until browned; drain excess fat.
- Add the chorizo or sausage; cook until browned.
- Add the onion; cook until softened, about 3-4 minutes.
- Stir in Rotel (or diced tomatoes) and jalapeños; cook for 2-3 minutes.
- Reduce the heat to low; add Velveeta and pepper jack; stir constantly until melted and smooth.
- Mix in the black beans and corn; heat through.
- Season with cumin, chili powder, salt, and pepper to taste; adjust as needed.
- Stir in cilantro and lime juice if using.
- Serve warm with tortilla chips.
Notes
For spicier dip, keep the seeds in the jalapeños. Add a splash of heavy cream for extra creaminess. Customize with additional ingredients like bell peppers or different cheeses.