Description
This Spicy Cowboy Queso Dip is a hearty and flavorful appetizer perfect for game days or casual gatherings. Ground beef, diced jalapenos, and a blend of cheeses come together with black beans and tomatoes with green chilies to create a rich, creamy, and spicy dip that pairs perfectly with tortilla chips.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 small onion, diced
- 1 jalapeno, diced
Beans and Tomatoes
- 1 can diced tomatoes with green chilies (10 oz)
- 1 can black beans, drained and rinsed (15 oz)
Cheeses and Seasoning
- 1 package cream cheese (8 oz)
- 1 cup shredded cheddar cheese
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Brown the beef: In a large skillet over medium heat, cook the ground beef until it is fully browned and no longer pink, breaking it apart as it cooks to ensure even browning.
- Cook the vegetables: Add the diced onion and jalapeno to the skillet with the beef, cooking for about 3 to 4 minutes until they become softened and fragrant.
- Make the dip: Stir in the diced tomatoes with green chilies, drained black beans, cream cheese, shredded cheddar cheese, chili powder, salt, and pepper into the skillet mixture.
- Melt the cheese: Continue cooking the mixture over medium heat while stirring occasionally until the cream cheese and cheddar have melted completely and the dip is heated through, about 5 to 7 minutes.
- Serve: Transfer the spicy cowboy queso dip to a serving dish and serve hot with tortilla chips for dipping.
Notes
- For extra heat, include the seeds from the jalapeno or add a pinch of cayenne pepper.
- If you prefer a smoother dip, you may pulse the mixture slightly in a food processor after cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a vegetarian version, replace ground beef with crumbled plant-based meat or additional beans.
