Go Back
–+ servings
cowboy queso in a cast iron skillet
Print

Cowboy Queso

Get ready to tip your hat to this fully loaded Cowboy Queso. A mix of creamy cheesy deliciousness and pops of fresh flavor, this queso eats like a meal.
Course Appetizer
Cuisine American, Mexican
Keyword cheese dip recipes, dip recipes, party dip recipes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 473kcal
Author Kathleen

Ingredients

  • 1/2 pound sausage
  • 3/4 cup Pale Ale
  • 16 ounces Velveeta, cut into 1 inch cubes
  • 4 ounces cream cheese, cut into cubes and softened
  • 1 cup pepper jack cheese, shredded
  • 1 (14.5 ounce) can Rotel Tomatoes, drained
  • 1 cup black bean, well rinsed and drained
  • 1 cup whole kernel corn, drained
  • 1/3 cup red onion, minced
  • 1/4 cup cilantro, chopped
US Customary - Metric

Instructions

  • In a 12-inch high-sided skillet, cook and crumble the sausage (1/2 pound) over medium-high heat. Drain and discard grease.
    how to make cowboy queso , browning the beef
  • Pour beer (3/4 cup) into skillet and cook and reduce for 2-3 minutes.
    how to make cowboy queso dip , add beer
  • Lower the heat to low and add the Velveeta (16 ounces), cream cheese (4 ounces), and pepper jack cheese (1 cup) and continue to cook until just melted.
    how to make cowboy queso dip , melt the cheese
  • Stir in drained Rotel (1 can), black beans (1 cup), red onion (1/3 cup), corn (1 cup) and cilantro (1/4 cup). Heat through and serve immediately.
    how to make cowboy queso velveeta , add the rest of the ingredients

Nutrition

Serving: 1serving | Calories: 473kcal | Carbohydrates: 19g | Protein: 29g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 95mg | Sodium: 1731mg | Potassium: 636mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1296IU | Vitamin C: 8mg | Calcium: 631mg | Iron: 2mg