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Cowboy Queso Dip

Cowboy queso dip combines browned beef, black beans, corn, and tomatoes with green chiles in a creamy, smooth cheese dip. Make it in a skillet, melting the cheeses over low heat for an easy party appetizer.
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 lb ground beef 85% lean
  • 1 yellow onion small, finely chopped
  • 1 jalapeño seeded and finely chopped
  • 2 cloves garlic minced
  • 1 tsp chili powder
  • 0.5 tsp ground cumin
  • 0.5 tsp kosher salt
  • 1 can (10 oz) diced tomatoes with green chiles undrained
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup corn frozen, thawed
  • 1 package (16 oz) process cheese such as Velveeta, cut into 1/2-inch cubes
  • 1 cup sharp cheddar cheese shredded
  • 0.5 cup whole milk

Equipment

  • 1 12-inch skillet

Method
 

  1. Heat the oil in a 12-inch skillet over medium-high heat.
  2. Add the ground beef, onion, and jalapeño; cook, breaking up the beef, until the beef is browned and reaches 160°F and the onion is softened, 7–9 minutes.
  3. Drain excess grease.
  4. Reduce the heat to medium, add the garlic, chili powder, cumin, and salt, and stir for 30 seconds until fragrant.
  5. Reduce the heat to low and stir in the tomatoes, black beans, corn, process cheese, cheddar, and milk.
  6. Cook, stirring often, until the cheeses melt and the dip is smooth, 6–8 minutes.

Notes

For the smoothest dip, keep the heat low and stir often as the cheeses melt. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the cheese may separate. For a meat-free variation, substitute plant-based crumbles for the ground beef.