This simple Homemade Queso Dip is loaded with warm, melty-cheddar, pepper-jack, steak, light ale, rotel-tomatoes, black-beans and cilantro.
Cuisine American, Mexican
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
½cuppepper-jack cheese, shredded
¾cuppale-ale (or your favorite kind of beer)
1cupblack-beans, drained and rinsed
¼cupred-onion, finely diced
1canrotel-tomatoes partially, drained
salt and pepper, to taste
pinch of red-pepper flakes (Optional)
In a big, high-walled skillet over moderate heat, brown & crumble the ground-beef, including in desired quantities of pepper and salt.
When it is nice & brown, drain any excess grease, throw in the crushed red-pepper flakes and add the beer. Allow the beer decrease for approximately 4-5minutes.
Add the cheese & let it melt down and simmer, stirring occasionally.
When the cheese is melted, stir into the beans, red-onions and cilantro. Add the tomatoes and a few of the juice in the can, only in the event that you would like it to be somewhat thinner in consistency. If you have already reached your desired level of depth, do not add some juice.
Crock Pot Directions
Brown the meat and drain the grease first, then add all remaining ingredients. Heat on high for 2hours or on low for 4-5hours.
This is actually the Crock Pot I have which permits you to sear meat on the stove within the crock pot dish that eliminates cleaning an excess pan. Additionally, it automatically switches to heat if when the time is up!
Garnish: I like to sprinkle a few extras on the top, such as a couple more black-beans, tomatoes or pico-de-galloor salsa-fresca, grated-cheese, red-onions and cilantro. You are able to substitute the ground beef with warm pork sausage.