Description
This Spicy Cowboy Queso is a rich and creamy cheese dip packed with ground beef, chorizo, and a blend of cheeses, accented by spicy jalapeños and flavorful diced tomatoes with green chiles. Perfect as a hearty appetizer or party snack, it combines bold Tex-Mex flavors with a smooth, velvety texture that’s sure to please any crowd.
Ingredients
Scale
Meat and Vegetables
- 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
Cheese and Dairy
- 16 oz Velveeta cheese, cubed
- 1 cup sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup milk
Other Ingredients
- 1 (10 oz) can diced tomatoes with green chiles, undrained
- Black beans (optional, amount as desired)
- 1/4 cup fresh cilantro, chopped
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Brown the meat: In a large skillet over medium heat, brown the ground beef and chorizo together until fully cooked, about 8 minutes. Drain any excess grease carefully to maintain a rich but not overly greasy base.
- Sauté the vegetables: Add the finely chopped white onion, diced red bell pepper, and seeded, finely chopped jalapeños to the skillet with the cooked meats. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and aromatic.
- Melt the cheese: Lower the heat to a gentle simmer and add the Velveeta cheese cubes, shredded sharp cheddar, shredded Monterey Jack cheese, the can of diced tomatoes with green chiles (undrained), and milk. Stir continuously to help all the cheese melt evenly and create a smooth, creamy queso mixture.
- Season the queso: Stir in the ground cumin, and season with salt and pepper to taste to enhance the complex flavors of the dip.
- Add freshness: Just before serving, fold in the freshly chopped cilantro for a bright, fresh finishing touch that complements the spicy and cheesy base.
Notes
- You can add black beans to the queso for extra texture and protein—add them after the vegetables have softened.
- Adjust the number of jalapeños or leave the seeds in for more heat.
- Serve warm with tortilla chips, crackers, or as a topping for nachos and tacos.
