Cowboy Queso
Medium American Soup

Cowboy Queso

Total Time
1h 24m
25m prep · 59m cook
Servings
4 people
Rating
Difficulty
Medium
26 views

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
  • 0.5 teaspoons salt
  • 0.25 teaspoons ground black pepper
  • 1 small jalapeno , diced
  • 1 small red onion , diced
  • 6 ounces beer
  • 1 pound Velveeta®
  • 0.75 cups pepper Jack cheese
  • 1 can black beans , 15 ounce
  • 1 can diced tomatoes with green chiles , 10 ounce
  • 1 can black olives , 2.25 ounce
  • 0.5 cups chopped fresh cilantro , for garnish

Instructions

  1. 1

    Crumble ground beef into a large skillet over medium-high heat and cook and stir until browned, about 5 minutes; drain.

  2. 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. 3

    Reduce heat to medium-low. Add Velveeta and pepper Jack cheese. Cook, stirring, until cheese is melted, about 5 minutes.

  4. 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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Nutrition Facts

Per serving

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