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Loaded Cowboy Queso Dip

This simple Homemade Queso Dip is loaded with warm, melty-cheddar, pepper-jack, steak, light ale, rotel-tomatoes, black-beans and cilantro.
Course Appetizer
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 352kcal
Author Susan


  • ½ lb ground-beef
  • ½ cup pepper-jack cheese, shredded
  • 16 oz velveeta-cheese, cubed
  • ¼ cup fresh-cilantro, chopped
  • ¾ cup pale-ale (or your favorite kind of beer)
  • 1 cup black-beans, drained and rinsed
  • ¼ cup red-onion, finely diced
  • 1 can rotel-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.