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cowboy queso

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Cowboy Queso

This cowboy queso is a cheesy, meaty, stick-to-your-ribs queso. Feel free to use chicken broth or beef broth instead of beer. I grew up with sliced black olives in many dishes so they work for me, but omit them if they’re not your thing. I like to serve this in individual cast iron skillets for the full "cowboy" experience but any serving dish will work.

Ingredients:

  • 1 pound ground beef
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 small jalapeno, diced
  • 1 small red onion, diced
  • 6 ounces beer
  • 1 pound processed cheese food (such as velveeta®)
  • 3/4 cup shredded pepper jack cheese
  • 1 (15 ounce) can seasoned black beans, drained
  • 1 (10 ounce) can mild diced tomatoes with green chiles, undrained (such as ro*tel®)
  • 1 (2.25 ounce) can sliced black olives, drained (optional)
  • 1/2 cup chopped fresh cilantro, for garnish

Direction

  1. Crumble ground beef into a large skillet over medium-high heat and cook and stir until browned, about 5 minutes; drain.
  2. Place drained beef back in the skillet. Add salt, pepper, jalapeno, red onion, and beer. Cook until onion is translucent, about 3 minutes.
  3. Reduce heat to medium-low. Add Velveeta and pepper Jack cheese. Cook, stirring, until cheese is melted, about 5 minutes.
  4. Add beans, RO*TEL®, and black olives. Cook until hot, stirring frequently, about 5 minutes. Transfer to serving bowls, garnish with chopped cilantro, and serve.

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