Cowboy Queso
Cowboy Queso is a savory appetizer packed with ground beef, taco seasoning, melted Velveeta cheese, and zesty Ro-Tel tomatoes. Add black beans, smoked paprika, and cumin to round out the flavor, making it a real crowd-pleaser for game days and cookouts!
Get the Scoop!
- Versatile: Serve it as an appetizer, snack, or dinner with a variety of sides.
- Game Day Favorite: A guaranteed hit with adults and kids alike.
- Quick & Easy: Ready in under 30 minutes using everyday ingredients.
This Velveeta hamburger dip is one of my favorite appetizers because it’s such a versatile recipe. It can be served for dinner with a nice side salad, warmed up in a slow cooker, or added to a buffet at a Super Bowl party. It’s beefy, cheesy, and packed with black beans to add intense flavor like no other appetizer you’ve ever tasted!
For more easy party dips, try my Mustard Dipping Sauce for Pretzels and Fiesta Corn Dip that also make great game day spreads.
What You’ll Need
Here’s what you’ll need to make a heaping skillet of Cowboy Queso Dip! For quantities, please see the recipe card.
- ground beef – 85% lean is what I like to use
- taco seasoning – any type that comes in a packet works
- shredded cheddar cheese – I like using extra sharp cheddar
- Velveeta cheese, cubed – this is the base for the entire spread
- Ro-Tel – (diced tomatoes with green chilies) – can substitute salsa if desired
- black beans, drained (optional) – adds protein and fiber
- smoked paprika – makes it taste like it was smoked over a fire!
- ground cumin – earthy spice that gives this dip bold flavor
- chopped fresh cilantro – optional garnish, can use fresh parsley instead
Step by Step Instructions
1 – Brown the Beef
In a large skillet, cook the ground beef over medium heat until fully browned. Drain excess fat if necessary. Add taco seasoning and stir to coat evenly. Add shredded cheddar and cubed Velveeta to the skillet with the seasoned beef.
TIP: To boost flavor, consider browning the beef with a few diced onions or garlic cloves before adding the taco seasoning.
2 – Melt the Cheese
Reduce heat to medium-low. Stir frequently until both cheeses are melted and the mixture is smooth.
TIP: If the spread becomes too thick as it sits, stir in a splash of milk or cream to bring it back to a smooth consistency.
3 – Stir in the Flavor
Stir in Ro-Tel, smoked paprika, cumin, and chopped cilantro. For the final step, drain and rinse canned black beans, then gently stir them into the recipe.
4 – Mix it Up
Mix thoroughly to combine all ingredients. Cook for an additional 2-3 minutes until everything is heated through. Top with more cilantro and sweet peppers if desired.
Favorite Pairings
Serve this Velveeta and Ro-tel Dip sizzling hot with your favorite tortilla chips and fresh vegetables like celery, carrots sticks and mini sweet peppers. It also pairs great with Fritos, (especially the chili cheese flavored kind), for added crunch!
Hosting a party? Add these spreads too!
Cowboy Queso is also hearty enough to serve as a Dip for Dinner!
Make it Yours
This recipe is easy to make your own. Try some of these ideas to mix things up a bit…
- Add sautéed bell peppers or jalapeños for extra texture and spice.
- Throw in some pepper jack or Monterey Jack cheese.
- Replace Ro-Tel with fresh salsa or pico de gallo for a milder flavor.
Dip Tips
- Serve this spread straight from a cast iron skillet or keep it warm in a slow cooker throughout your event.
- Don’t skip the cilantro unless you have to. The flavor makes a difference.
- This recipe is easy to make in a smoker at 350ºF until melty and blended.
Recipe FAQ
Ground turkey, chicken, sausage, or meat alternatives all work well in this recipe.
The beans are optional and can be left out without affecting the overall flavor.
Absolutely! Just mix everything together and heat in a slow cooker on low for 3 hours, stirring frequently. Mix well before serving. You can also store this recipe in a crockpot on low heat during a party so it will stay melted and delicious!
Storing Leftovers
If you have leftovers, here’s what you need to do to store them safely…
- Make Ahead: Allow spread to cool, then store in an airtight container in the refrigerator for up to 3 days before serving.
- Refrigeration: Transfer to an airtight container and refrigerate for up to 5 days.
- Reheating: Reheat in the microwave in 30-second intervals, stirring in between, until heated through. Alternatively, warm in a skillet over low heat, adding a splash of milk if needed to loosen the texture.
- Freezer: Freeze leftovers for up to 3 months, but keep in mind that reheating may change the texture after it’s been frozen. Thaw in the refrigerator overnight before heating up in the microwave or on the stovetop.
Cowboy Queso
*See notes in post for detailed tips, photos and instructions.
Equipment
- large skillet
- wooden spoons
Ingredients
- ½ pound ground beef - (cooked and drained)
- ½ packet taco seasoning - (mixed with ground beef)
- 8 ounces sharp cheddar cheese, shredded
- 16 ounces Velveeta queso blanco, or regular Velveeta
- 1 (10-ounce) can Ro-tel, diced tomatoes and green chiles - (do not drain)
- 2 Tablespoons fresh cilantro, diced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 cup black beans - (rinsed and drained)
Garnish
- 1 Tablespoon fresh cilantro, diced - (optional)
- 3 mini sweet peppers, sliced - (optional)
Dippers
- tortilla chips and Fritos - (optional)
Instructions
- In a large skillet, cook the ground beef over medium heat until fully browned. (Drain excess fat if necessary.) Add taco seasoning and stir to coat evenly. Add shredded cheddar and cubed Velveeta to the skillet with the seasoned beef.½ pound ground beef,½ packet taco seasoning,8 ounces sharp cheddar cheese, shredded,16 ounces Velveeta queso blanco, or regular Velveeta
- Reduce heat to medium-low. Stir frequently until both cheeses are melted and the mixture is smooth.
- Stir in Ro-Tel, smoked paprika, cumin, and chopped cilantro. For the final step, drain and rinse 1 cup canned black beans, then gently stir them into the recipe.1 (10-ounce) can Ro-tel, diced tomatoes and green chiles,2 Tablespoons fresh cilantro, diced,1 teaspoon smoked paprika,1 teaspoon ground cumin,1 cup black beans
- Mix thoroughly to combine all ingredients. Cook for an additional 2-3 minutes until everything is heated through. Top with more cilantro and sweet peppers if desired. Serve with tortilla chips and Fritos.1 Tablespoon fresh cilantro, diced,3 mini sweet peppers, sliced,tortilla chips and Fritos
Notes
-
- Make Ahead: Allow dip to cool, then store in an airtight container in the refrigerator for up to 3 days before reheating and serving.
- Refrigeration: Transfer the dip to an airtight container and refrigerate for up to 5 days.
- Reheating: Reheat in the microwave in 30-second intervals, stirring in between, until heated through. Alternatively, warm the dip in a skillet over low heat, adding a splash of milk if needed to loosen the texture.
- Crockpot: store in a crockpot or slow cooker on low heat to keep warm during parties.
- Freezer: Freeze leftovers for up to 3 months, but keep in mind that reheating may change the texture after it’s been frozen. Thaw in the refrigerator overnight before heating up in the microwave or on the stovetop.
Nutrition
*Nutrition info is an auto generated estimate.
Sounds Great! Will be making this for my party next weekend!
Awesome! So glad you’re going to give my Cowboy Queso recipe a whirl!
I’m a cowboy, and I couldn’t get enough!
Haha! I love it!