Description
Cowboy Queso Dip is a rich, meaty, and spicy Tex-Mex cheese dip perfect for parties, game day, or anytime you want a crowd-pleasing appetizer. Made with creamy Velveeta, pepper jack, Rotel tomatoes, and seasoned ground beef, this skillet-style dip is topped with fresh pico and jalapeños for a burst of color and flavor. Serve it warm and melty with tortilla chips or veggies!
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
1/4 cup pico de gallo
1 jalapeño, sliced
2 tablespoons chopped cilantro (optional)
Instructions
1. In a large skillet over medium heat, cook the ground beef until browned and no pink remains. Drain excess grease.
2. Stir in taco seasoning and cook for 1 minute to bloom the spices.
3. Reduce heat to low and add Velveeta cubes and shredded pepper jack cheese. Stir frequently as it begins to melt.
4. Pour in the beer and add the Rotel tomatoes (with juices). Continue stirring until the mixture is smooth and creamy.
5. Transfer to a serving dish or small slow cooker to keep warm.
6. Top with pico de gallo, jalapeño slices, and cilantro if using.
7. Serve hot with tortilla chips or vegetables.
Notes
Use Velveeta for best texture: It melts smoothly and helps bind the dip without separation.
Control the spice: Adjust the heat with mild or hot Rotel, and choose your cheese accordingly.
Make ahead: Brown the beef and prep toppings in advance. Combine and heat just before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/2 cup
- Calories: 310
- Sugar: 4g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 65mg