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Loaded Cowboy Queso Dip

A hearty, meaty cheese dip packed with ground beef, black beans, corn, and spicy tomatoes. The ultimate party appetizer.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American, Tex-Mex
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

The Meat & Veg
  • 1 lb lean ground beef
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 packet taco seasoning approx 2 tbsp
The Cheese Base
  • 16 oz Velveeta cheese cubed
  • 8 oz Pepper Jack cheese shredded
  • 10 oz Rotel (diced tomatoes & green chilies) do not drain
The Mix-Ins
  • 15 oz black beans rinsed and drained
  • 1 cup corn canned or frozen
  • 0.25 cup milk optional, for thinning
  • 2 tbsp cilantro chopped, for garnish

Equipment

  • Large Skillet or Dutch Oven
  • Slow Cooker (Optional)
  • Wooden Spoon
  • Can Opener

Method
 

  1. In a large skillet over medium-high heat, brown the ground beef and diced onion until meat is cooked through and onions are soft (approx 8 mins).
  2. Add minced garlic and cook for 1 minute until fragrant. Drain excess grease from the pan.
  3. Stir in the taco seasoning and the undrained can of Rotel. Simmer for 2 minutes.
  4. Reduce heat to low. Add cubed Velveeta, shredded Pepper Jack, drained black beans, and corn.
  5. Stir constantly until all cheese is melted and the dip is creamy. If too thick, stir in splashes of milk until desired consistency is reached.
  6. Garnish with fresh cilantro and serve warm with sturdy tortilla chips.

Notes

To make in a slow cooker: Brown meat and onions first, then add all ingredients to slow cooker on LOW for 2 hours.