Cowboy Queso – Loaded, Cheesy, Tex-Mex Dip Everyone Will Love
A hearty and creamy Tex-Mex dip loaded with ground beef, chorizo, black beans, and melted cheese. Perfect for parties and game day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8-10 servings
- Category: Appetizer
- Method: No-Cook / Stovetop
- Cuisine: Tex-Mex
- Diet: Gluten-Free
Ingredients
- 1 pound ground beef
- 1/2 pound Mexican chorizo, casings removed
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 (10-ounce) can diced tomatoes with green chilies, undrained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 pound Velveeta cheese, cut into 1-inch cubes
- 8 ounces Monterey Jack cheese, shredded
- 1/2 cup whole milk
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh cilantro and sliced jalapeños for garnish (optional)
Instructions
- Brown the ground beef and chorizo in a large skillet over medium-high heat. Transfer to a plate.
- Cook the onion in the drippings until soft. Add garlic and cook for 30 seconds.
- Stir in the diced tomatoes and black beans. Simmer for 2 minutes.
- Return the meat to the skillet. Reduce heat to low.
- Add Velveeta, Monterey Jack, and milk. Stir until fully melted and smooth.
- Season with chili powder, cumin, paprika, salt, and pepper.
- Garnish with cilantro and jalapeños. Serve warm with tortilla chips.
Notes
For a spicier dip, add a diced jalapeño with the onions. To keep warm, transfer to a slow cooker on low.