Description
This creamy and spicy Velveeta Queso recipe is a delicious blend of ground beef, melted Velveeta and Pepper Jack cheeses, with the added zest of Rotel tomatoes and black beans. Perfect for parties or game day, it’s easy to prepare on the stovetop or in a slow cooker, offering a rich, cheesy dip with a touch of bold flavors.
Ingredients
Meat
- 1/2 lb. ground beef
- Salt and pepper, to taste
- Pinch of red pepper flakes (optional)
Liquids
- 3/4 cup Pale Ale (e.g., Tuckerman Pale Ale)
Cheese
- 1/2 cup Pepper Jack cheese (shredded)
- 16 oz Velveeta cheese (cubed)
Vegetables and Beans
- 1 14.5 oz can Rotel tomatoes (partially drained)
- 1 cup black beans (drained and rinsed)
- 1/4 cup red onion (finely diced)
- 1/4 cup fresh cilantro (chopped)
Instructions
- Cook the Beef: In a large, high-walled skillet, cook and crumble the ground beef over medium-high heat until fully browned. Drain any excess grease once cooked through to keep the queso from being too greasy.
- Add Seasonings and Pale Ale: Sprinkle in the crushed red pepper flakes, salt, and pepper for seasoning. Pour in the Pale Ale, allowing it to reduce for about 4-5 minutes over medium-high heat to concentrate the flavor and slightly thicken the liquid.
- Melt the Cheese: Reduce the heat to medium-low and add the cubed Velveeta and shredded Pepper Jack cheese. Stir occasionally until the cheeses are fully melted and the mixture is smooth and creamy.
- Incorporate Beans and Veggies: Stir in the black beans, finely diced red onion, and chopped fresh cilantro to add texture and freshness to the queso.
- Add Tomatoes: Add the partially drained Rotel tomatoes. For a thinner consistency, you may include some of the tomato juice. Stir well to combine all ingredients.
- Heat Through: Allow the queso to continue warming on low heat for about 5 minutes, letting all the flavors meld together before serving.
- Serve: Serve hot with tortilla chips or use as a topping for nachos, tacos, or burritos.
- Optional Slow Cooker Method: Brown the meat and drain the grease, then add all remaining ingredients to the Crock Pot. Heat on high for 2 hours or on low for 4-5 hours. This method requires less active cooking time and keeps the queso warm for serving.
Notes
- You can adjust the spiciness by adding more or less crushed red pepper flakes.
- For a thinner queso, add some of the tomato juice or additional Pale Ale while melting the cheese.
- This dip is perfect for parties and can be kept warm in a slow cooker during events.
- Serve with tortilla chips, soft pretzels, or veggie sticks for dipping.
- Leftovers can be refrigerated and reheated gently on the stovetop or in a microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
