Print: Cowboy Queso - PantryLink

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.

Prep

25 min

Cook

59 min

Servings

Difficulty

Medium

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 , 15 ounce
1 , 10 ounce
1 , 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 per serving

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