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Spicy Cowboy Queso Dip: Creamy cheese dip with peppers and sausage.
Lady Maria

Ultimate Spicy Cowboy Queso

This Spicy Cowboy Queso Dip is a guaranteed crowd-pleaser, perfect for parties, tailgates, or a cozy night in. It's a warm, gooey, cheesy, and spicy dip loaded with ground beef, beans, tomatoes, and a blend of cheddar, Monterey Jack, and Pepper Jack cheeses for an unforgettable flavor experience.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 10
Course: Appetizer, Snack
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 jalapeños, seeded and minced optional, for extra heat
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper optional
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 12 ounces evaporated milk
  • 1 pound Velveeta cheese, cubed
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 4 ounces Pepper Jack cheese, shredded
  • 1/2 cup beer or beef broth
  • Salt to taste
  • Black pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Tortilla chips, for serving

Equipment

  • Large skillet or Dutch oven
  • Measuring spoons
  • Measuring cups
  • Chef’s knife
  • Cutting board
  • Can opener
  • Colander
  • wooden spoon or spatula
  • Serving bowl
  • Slow cooker or chafing dish (optional, for keeping warm)

Method
 

  1. In a large skillet or Dutch oven over medium-high heat, brown the ground beef. Break it up with a spoon as it cooks.
  2. Once the beef is browned, drain off any excess grease.
  3. Add the diced onion and bell peppers to the skillet and cook until softened, about 5-7 minutes.
  4. Stir in the minced garlic and jalapeños (if using) and cook for another minute, until fragrant. Be careful not to burn the garlic!
  5. Add the chili powder, cumin, cayenne pepper (if using), smoked paprika, garlic powder, onion powder, salt, and pepper to the skillet. Stir to combine and cook for another minute, allowing the spices to bloom.
  6. Stir in the black beans, diced tomatoes (undrained), and green chiles (undrained). Bring the mixture to a simmer.
  7. Reduce the heat to low and add the evaporated milk, Velveeta cheese, cheddar cheese, Monterey Jack cheese, and Pepper Jack cheese to the skillet. Stir constantly until the cheese is completely melted and smooth.
  8. Stir in the beer (or beef broth) to thin out the queso to your desired consistency.
  9. Taste the queso and adjust the seasonings as needed. You may want to add more salt, pepper, chili powder, or cayenne pepper to suit your taste.
  10. Pour the Spicy Cowboy Queso Dip into a serving bowl. Garnish with fresh cilantro.
  11. Serve immediately with tortilla chips or your favorite dippers.

Notes

For the best flavor, use high-quality cheeses and shred them yourself instead of using pre-shredded cheese. Keep the queso warm in a slow cooker or chafing dish to prevent it from thickening. If you don't have beer or beef broth, you can use milk or water to thin the queso. To customize the heat, adjust the amount of jalapeños or cayenne pepper. Leftover queso can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, stirring occasionally, until heated through.