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.
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
Instructions
- In a large skillet over medium heat, brown the ground beef and chorizo until fully cooked, about 8 minutes. Drain the excess grease.
- Add the chopped onion, red bell pepper, and jalapeños to the skillet and cook for 5 minutes until the vegetables are softened.
- 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.
- Season the queso with cumin, salt, and pepper to taste.
- 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
