Cowboy Queso Dip 

Get ready to lasso yourself a crowd pleasing appetizer bursting with bold Southwestern flavors! This warm, creamy, and slightly spicy Cowboy Queso Dip is loaded with hearty ground beef, beans, peppers, and a cheesy blend that’s both robust and deeply satisfying. Perfect for game day, casual gatherings, or anytime you crave a comforting, share worthy snack. 

Full Recipe:

Ingredients

• 1 lb ground beef

• 1 large onion, chopped

• 1 green bell pepper, chopped

• 1 red bell pepper, chopped

• 1 (15 oz) can black beans, rinsed and drained

• 1 (15 oz) can kidney beans, rinsed and drained

• 1 (10 oz) can diced tomatoes and green chilies (e.g., Rotel), undrained

• 1 (4 oz) can diced green chilies, undrained

• 1 tbsp chili powder

• 1 tsp cumin

• ½ tsp garlic powder

• ¼ tsp cayenne pepper (optional, for extra heat)

• ½ tsp smoked paprika

• ¼ tsp black pepper

• 1 lb Velveeta cheese, cubed

• 8 oz cream cheese, softened

• 1 cup milk (or more, to desired consistency)

• ½ cup chopped cilantro, for garnish

• Tortilla chips, for serving 

Directions

1. Brown the Meat & Sauté Vegetables

• In a large skillet or Dutch oven over medium‑high heat, brown the ground beef, breaking it apart. Drain excess grease.

• Add chopped onion, green bell pepper, and red bell pepper. Cook until softened, about 5–7 minutes. 

2. Add Beans & Tomatoes

• Stir in black beans, kidney beans, diced tomatoes with green chilies, and the diced green chilies. Mix well. 

3. Season & Simmer

• Add chili powder, cumin, garlic powder, cayenne pepper (if using), smoked paprika, and black pepper. Stir to distribute spices evenly.

• Reduce heat to low, cover, and simmer for at least 15–20 minutes, stirring occasionally, to let flavors meld. 

4. Melt the Cheeses

• Remove from heat. Add cubed Velveeta and softened cream cheese. Stir continuously until completely melted and smooth.

• If needed, return to very low heat and stir frequently to avoid burning. 

5. Adjust Consistency & Seasoning

• Gradually stir in milk, starting with about ½ cup and adding more to reach your preferred consistency.

• Taste and adjust seasoning add salt, pepper, or chili powder if desired. 

6. Serve & Garnish

• Sprinkle chopped cilantro over the top.

• Serve hot with tortilla chips. To keep it warm, transfer to a slow cooker or chafing dish set on low heat. 

Nutrients (Estimated)

• Calories: ~300–400 kcal

• Total Fat: ~20–25 g

• Saturated Fat: ~10–12 g

• Cholesterol: ~50–60 mg

• Sodium: ~600–800 mg

• Carbohydrates: ~15–20 g

• Dietary Fiber: ~3–5 g

• Sugar: ~3–5 g

• Protein: ~10–15 g