Spicy Cowboy Queso

Why You’ll Love This Recipe

I love how this Spicy Cowboy Queso combines the smoky heat of chorizo and jalapeños with the smooth, comforting richness of Velveeta, Monterey Jack, and sharp cheddar. It’s loaded with bold flavors yet comes together in just about 25 minutes. It’s perfect for dipping tortilla chips, drizzling over nachos, or even as a topping for baked potatoes or burgers. Every bite feels like a flavor-packed journey, making it impossible for me to have just one scoop!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef

1/2 lb chorizo sausage

1 white onion, finely chopped

1 red bell pepper, diced

2 jalapeños, seeded and finely chopped

16 oz Velveeta cheese, cubed

1 cup sharp cheddar cheese, shredded

Black beans (optional, amount as desired)

1 cup Monterey Jack cheese, shredded

Salt and pepper to taste

1 (10 oz) can diced tomatoes with green chiles, undrained

1/2 cup milk

1/4 cup fresh cilantro, chopped

1 tsp cumin

Directions

In a large skillet over medium heat, I brown the ground beef and chorizo until they are fully cooked, about 8 minutes. Then I drain the excess grease.

I add the chopped onion, red bell pepper, and jalapeños to the skillet and cook for 5 minutes until the vegetables are softened.

Reducing the heat to low, I add all the cheeses, diced tomatoes with green chiles, and milk. I stir continuously until the cheese is completely melted and the mixture is smooth.

I season the queso with cumin, salt, and pepper to taste.

Just before serving, I stir in the freshly chopped cilantro for an extra burst of flavor.

Servings and Timing

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serving Size: 8 servings

Calories: 320 per serving

Variations

I sometimes like to switch things up by using spicy Italian sausage instead of chorizo for a different flavor profile. When I want a smokier touch, I add a handful of chopped roasted poblano peppers. For an even heartier dip, I stir in a can of drained black beans or a handful of corn kernels. If I’m feeling adventurous, I sprinkle crumbled bacon over the top just before serving for a crispy, savory finish.

Storage/Reheating

If I have leftovers, I store the queso in an airtight container in the refrigerator for up to 3 days. To reheat, I usually microwave it in 30-second intervals, stirring each time, until it’s warmed through and smooth. Sometimes I need to add a splash of milk to restore its creamy consistency. Alternatively, I reheat it gently on the stovetop over low heat, stirring frequently.

Related Recipes:

• Easy One Pot Queso Chicken and Rice
• Corn Queso
• Homemade Queso Dip

FAQs

How spicy is Spicy Cowboy Queso?

The spice level is moderate, thanks to the jalapeños and chorizo. If I want it spicier, I leave the seeds in the jalapeños or add a pinch of cayenne pepper.

Can I make this queso ahead of time?

Yes, I often prepare it a day in advance and simply reheat it before serving. It still tastes amazing after sitting overnight!

Can I use a slow cooker instead of the stovetop?

Absolutely, I sometimes transfer the cooked meat and vegetable mixture into a slow cooker, then add the cheeses, tomatoes, and milk. I set it on low and let it melt slowly, stirring occasionally.

What can I use instead of Velveeta?

If I prefer not to use Velveeta, I substitute with cream cheese and a bit of shredded American cheese for a similar creamy texture.

Can I freeze leftover queso?

I personally don’t recommend freezing it, as the cheese can become grainy upon thawing. Fresh is best for this recipe!

Conclusion

Spicy Cowboy Queso is one of those recipes I always turn to when I want to impress a crowd with minimal effort. It’s packed with hearty, zesty, and cheesy goodness that no one can resist. Whether I’m hosting a big party or just craving a delicious snack, this queso never fails to satisfy§

📖 Recipe:

Spicy Cowboy Queso

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• Author: Isabella
• Total Time: 25 minutes
• Yield: 8 servings
• Diet: Gluten Free

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Description

Spicy Cowboy Queso is a rich, creamy, and bold Tex-Mex party dip made with ground beef, chorizo, fresh vegetables, and a blend of Velveeta, Monterey Jack, and sharp cheddar cheeses.

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Ingredients

1 lb ground beef

1/2 lb chorizo sausage

1 white onion, finely chopped

1 red bell pepper, diced

2 jalapeños, seeded and finely chopped

16 oz Velveeta cheese, cubed

1 cup sharp cheddar cheese, shredded

Black beans (optional, amount as desired)

1 cup Monterey Jack cheese, shredded

Salt and pepper to taste

1 (10 oz) can diced tomatoes with green chiles, undrained

1/2 cup milk

1/4 cup fresh cilantro, chopped

1 tsp cumin

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Instructions

1. In a large skillet over medium heat, brown the ground beef and chorizo until fully cooked, about 8 minutes. Drain the excess grease.
2. Add the chopped onion, red bell pepper, and jalapeños to the skillet and cook for 5 minutes until the vegetables are softened.
3. Reduce the heat to low and add the Velveeta, sharp cheddar, Monterey Jack, diced tomatoes with green chiles, and milk. Stir continuously until the cheese is melted and the mixture is smooth.
4. Season the queso with cumin, salt, and pepper to taste.
5. Stir in the chopped cilantro just before serving for added freshness.

Notes

Switch chorizo for spicy Italian sausage for a different flavor.

Add roasted poblano peppers for a smokier taste.

Include black beans or corn for a heartier dip.

Top with crumbled bacon for a savory crunch.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently in the microwave or on the stovetop, adding a splash of milk if needed.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Stovetop
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 320
• Sugar: 4g
• Sodium: 720mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0.5g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 18g
• Cholesterol: 75mg