Description
This creamy cowboy queso dip features ground beef, cheddar, beans, and tomatoes, creating a hearty appetizer perfect for gatherings.
Ingredients
- 1 tablespoon olive oil
- ½ pound ground beef (85–90% lean)
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup milk
- 8 ounces cream cheese, cubed
- 1½ cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (10 ounces) diced tomatoes with green chilies, undrained
- 1 cup black beans, drained and rinsed
- ¼ cup finely diced red onion
- 2 tablespoons chopped cilantro
- Tortilla chips, pita chips, or toasted baguette slices (To Serve)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground beef, red pepper flakes, salt, and pepper. Cook 5 to 6 minutes, breaking up the meat until browned.
- Reduce heat to medium. Add milk and cream cheese cubes, stirring constantly until melted and smooth.
- Stir in cheddar and Monterey Jack cheeses a handful at a time until creamy.
- Mix in tomatoes, black beans, red onion, and cilantro. Stir gently and cook 3 to 4 minutes until heated through.
- Adjust consistency with a splash of milk if needed.
- Transfer to a serving bowl or keep warm in a slow cooker on low.
- Serve hot with tortilla chips or toasted bread.
Notes
- You can use leaner ground beef if preferred.
- Keep the queso warm in a slow cooker on low for parties.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American