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
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.
Nutrition Facts
Per serving
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