Description
This Velveeta Queso recipe combines ground beef, Velveeta cheese, Pepper Jack, and Rotel tomatoes to create a creamy, spicy queso dip perfect for serving with tortilla chips. Enhanced with black beans, fresh cilantro, and a splash of Pale Ale, it’s a crowd-pleasing appetizer that cooks quickly on the stovetop.
Ingredients
Scale
Meat and Seasoning
- 1/2 lb. ground beef
- Salt and pepper, to taste
- Pinch of red pepper flakes (optional)
Liquids and Cheese
- 3/4 cup Pale Ale (such as Tuckerman Pale Ale)
- 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 Meat: In a large, high-walled skillet over medium-high heat, cook and crumble the ground beef until browned and fully cooked. Drain any excess grease to keep the dip from becoming too oily.
- Add Seasonings and Beer: Stir in the pinch of red pepper flakes (if using), salt, and pepper. Pour in the Pale Ale and allow it to simmer and reduce for about 4–5 minutes, which concentrates the flavors and helps meld the ingredients.
- Melt the Cheese: Reduce the heat to medium-low. Add the cubed Velveeta and shredded Pepper Jack cheese to the skillet. Stir occasionally while the cheeses melt to create a smooth, creamy base.
- Incorporate Veggies and Beans: Once the cheese has fully melted, fold in the black beans, finely diced red onion, and chopped fresh cilantro to add texture and freshness to the queso.
- Add Tomatoes: Stir in the partially drained Rotel tomatoes. Add some of the tomato juice if you prefer a thinner consistency to your queso dip.
- Heat Through and Serve: Let the queso continue to heat gently for about 5 minutes so all the flavors meld together. Serve warm with your favorite tortilla chips for dipping.
Notes
- You can substitute the Pale Ale with another light beer or even chicken broth if you prefer no alcohol.
- For a spicier dip, add more red pepper flakes or use a spicier variety of Rotel tomatoes.
- Make sure to partially drain the Rotel tomatoes to avoid making the queso too watery.
- This dip can be prepared ahead of time and gently reheated on the stovetop or in a microwave.
- For a vegetarian version, omit the ground beef and perhaps add sautéed mushrooms or bell peppers instead.
