Cowboy Queso Recipe

I reimagined Cowboy Queso as a rugged Jalapeno Popper Dip that hides a smoky chipotle brisket layer, charred jalapenos, and roasted corn beneath molten cheese.

I never meant for this to become a thing, but my Cowboy Queso keeps showing up at every party. Imagine melty cheese wrapped around browned ground beef with bright, chopped jalapeños cutting through the richness, its heat popping here and there.

People put it on Queso Dip Recipes lists and insist you bring it to every tailgate, because it hits like a snack and a meal at once. It gets messy, sometimes slightly over the top, and people fight over the last scoop.

Try not to make too much because you will eat most of it yourself.

Ingredients

• Ground beef: Good protein and iron adds meaty depth but can get fatty.
• Processed cheese like Velveeta: Ultra creamy melts perfectly, high in sodium and fat.
• Pepper jack: Adds spicy melty kick, it’s got calcium, peppers bring the heat.
• Black beans: Good fiber and plant protein, creamy texture and earthy flavor, pretty healthy.
• Corn: Sweet starchy kernels add crunch and carbs, gives a bright pop.
• Jalapeños: Fresh heat, vitamin C, small kick of brightness, remove seeds to tame it.
• Bacon: Smoky crispy salty goodness, lots of fat and flavor, use sparingly.
• Cilantro and lime: Fresh herb and citrus brighten, add tang and cut richness.

Ingredient Quantities

• 1 lb ground beef 80/20
• 16 oz processed cheese like Velveeta
• 8 oz shredded pepper jack or cheddar cheese
• 1/2 cup whole milk or evaporated milk
• 1 10 oz can diced tomatoes with green chiles (Rotel)
• 15 oz can black beans drained and rinsed
• 1 cup corn kernels fresh frozen or canned
• 1 medium yellow onion chopped
• 2 cloves garlic minced
• 2 jalapeños seeded and chopped
• 4 slices bacon cooked and crumbled
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt plus more to taste
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro
• 1 tbsp fresh lime juice
• 2 green onions sliced for garnish
• Tortilla chips for serving

How to Make this

1. Cook the bacon in a large skillet over medium heat until crisp, remove to a paper towel lined plate and crumble, leaving about 1 tablespoon of bacon fat in the pan for flavor.

2. Add the ground beef to the same skillet over medium high heat, break it up and brown. Sprinkle in the cumin, chili powder, smoked paprika, salt and pepper. When beef is mostly browned add the chopped onion and cook until it’s soft, then stir in the garlic and chopped jalapeños and cook another 1 to 2 minutes.

3. Drain off excess grease from the skillet leaving just a little fat for flavor. Add the diced tomatoes with green chiles, drained and rinsed black beans, and corn. Stir and let simmer a couple minutes to warm everything through.

4. Reduce heat to low. Cube the processed cheese and pour in the milk (or evaporated milk). Add the Velveeta cubes to the skillet and stir constantly until they begin to melt and form a smooth base. Tip: lower heat and stir more often so the cheese does not scorch.

5. Once the Velveeta is mostly melted, add the shredded pepper jack or cheddar a little at a time, stirring until smooth. If the queso seems too thick add a splash more milk to reach your desired consistency.

6. Stir in most of the crumbled bacon (reserve some for topping), chopped cilantro and the lime juice. Taste and adjust salt and pepper if needed. If you want it spicier, stir in some of the jalapeño seeds or a pinch more chili powder.

7. Keep the queso on the lowest possible heat and stir every few minutes to keep it silky. For a party you can transfer it to a slow cooker set to warm to prevent it from drying out or forming a skin.

8. Before serving give it one last stir, then top with the remaining bacon, sliced green onions and extra cilantro if you like. A little squeeze of lime over the top is nice too.

9. Serve immediately with lots of tortilla chips and warn guests that it will be hot. Leftovers reheat gently on low, stirring often, and if it gets too thick add a splash of milk.

Equipment Needed

1. Large skillet or heavy bottom pan for browning beef and melting the cheese, make it big enough so stuff doesnt overflow
2. Wooden spoon or sturdy spatula to break up the meat and stir the queso constantly
3. Chef knife and cutting board for chopping onion jalapeños cilantro and slicing green onions
4. Measuring spoons and a 1 cup measure for milk and spices
5. Can opener and colander or fine mesh strainer to drain beans and tomatoes
6. Rubber spatula or heatproof spoon to scrape the melty cheese off the bottom so it wont scorch
7. Plate lined with paper towels to rest and crumble the bacon
8. Small slow cooker or a heatproof serving bowl to keep the queso warm at a party

FAQ

Cowboy Queso Recipe Substitutions and Variations

• 16 oz processed cheese like Velveeta: swap for 12 oz cream cheese + 8 oz shredded cheddar or pepper jack, warmed with 1/4 cup milk till smooth; or use 16 oz shredded cheddar/Monterey Jack + 1/3 cup evaporated milk. Texture won’t be quite as glossy but still creamy.
• 1 lb ground beef 80/20: use ground turkey or chicken for a leaner queso (add 1 tbsp oil or a spoon of tomato paste so it doesnt dry out); or try Mexican chorizo for bigger flavor; or lean beef 90/10 plus 1 tbsp butter to keep richness.
• 15 oz can black beans, drained and rinsed: substitute pinto or kidney beans canned the same way; or 1 1/2 cups cooked dried black beans; or skip beans and add extra corn + salsa for a lighter dip.
• 2 jalapeños, seeded and chopped: use a 4 oz can diced green chiles for milder heat; swap for serranos if you want more kick; or 1/4 tsp cayenne or 1/2 tsp red pepper flakes in a pinch.

Pro Tips

– Melt cheeses very gently on low heat with a splash of milk and stir often so nothing sticks or scorches. If it starts to cling, lower the heat and keep stirring rather than cranking up the heat.

– Add the shredded cheese little by little and grate it finer if you can. That helps it melt smoothly and keeps the dip from getting grainy.

– Keep most of the bacon fat and excess beef grease out of the skillet. Save just a tablespoon or so from the bacon for flavor, but drain the rest so the queso does not turn greasy.

– Brighten and balance the richness at the end with fresh lime and a final taste for salt and heat. A little more lime or chili powder goes a long way.

– If you need to hold or reheat, keep it on the lowest setting in a slow cooker or rewarm gently on low on the stove, stirring often and adding a splash of milk if it thickens.