Velveeta Loaded Cowboy Queso (Print Version)
# Ingredients:
→ Main Components
01 -
15 grams fresh cilantro, chopped
02 -
410 grams canned Rotel tomatoes, partially drained
03 -
225 grams ground beef
04 -
60 grams Pepper Jack cheese, shredded
05 -
35 grams red onion, finely diced
06 -
180 milliliters Pale Ale beer
07 -
170 grams black beans, drained and rinsed
08 -
Salt, to taste
09 -
454 grams Velveeta cheese, cubed
10 -
Black pepper, to taste
11 -
Pinch crushed red pepper flakes (optional)
# Instructions:
01 -
After heating the dip for around 5 minutes, dish it up and dig in while it’s hot with your favorite chips.
02 -
Toss in the Rotel tomatoes. If you like your dip a little runnier, go ahead and add some of that leftover juice from the can.
03 -
Fold in the black beans, diced onion, and cilantro. Give it a good stir so everything spreads out well.
04 -
Turn the burner down to medium-low. Drop in the Velveeta and Pepper Jack cheese. Keep stirring until everything's nice and smooth.
05 -
Toss in your pepper flakes, salt, and black pepper, then pour in the beer. Let it simmer and bubble for 4 to 5 minutes, stirring here and there.
06 -
Toss ground beef into a deep pan over medium-high heat. Break it up and cook until there’s no pink left. Don’t forget to pour off the extra grease.
07 -
Cook the ground beef in a pan first, drain the oil, then put it with the rest in your crock pot. Set it on high for about two hours, or low for 4 to 5 hours, and check if it’s super gooey and hot.
# Notes:
01 -
You can swap the beer for beef or chicken broth, or even root beer or cola for something a little different.
02 -
Tortilla chips are awesome for scooping this up.
03 -
Save time on cleanup by using a slow cooker you can move from stove to base.