Best Cowboy Queso Recipe

Cowboy Queso is the ultimate Tex-Mex dip. It’s a twist on the classic queso, loaded with hearty ingredients like ground beef, sausage, beans, and fire-roasted tomatoes. This dip is not just cheesy goodness; it’s practically a meal in itself. Whether you’re enjoying it with chips or using it to top baked potatoes or nachos, Cowboy Queso will make any occasion better.

The secret to the best Cowboy Queso is in the combination of savory meats, spicy peppers, creamy cheese, and the perfect blend of seasonings. You’ll also love how versatile it is—you can adjust the ingredients to make it as mild or spicy as you prefer.

Equipment Needed

• Large Skillet or Cast-Iron Pan: for cooking the meat and assembling the dip.
• Slow Cooker (optional): for keeping the queso warm during serving.
• Spatula or Wooden Spoon: for stirring.
• Cheese Grater: for shredding the pepper jack cheese.
• Mixing Bowl: for combining ingredients if needed.
• Chopping Board and Knife: for preparing vegetables and meat.

Preparation Steps

Step 1: Prepare the Ingredients

1. Chop the Vegetables: Start by dicing 1 small onion and mincing 2 cloves of garlic. For those who like extra heat, finely chop 1-2 fresh jalapeños. Set aside.
2. Grate the Cheese: Grate 1 cup of pepper jack cheese and cut 1 pound of Velveeta cheese into cubes. Set both cheeses aside for later use.
3. Prepare the Meat: If you’re using uncooked sausage, remove it from the casings and crumble it. Ground spicy sausage and ground beef will add richness to the queso.

Step 2: Cook the Meat

1. Heat the Skillet: In a large skillet or cast-iron pan, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is shimmering, add the diced onion and cook for 2-3 minutes until softened and translucent.
2. Cook the Ground Beef and Sausage: Add 1/2 pound of ground beef and 1/2 pound of spicy sausage to the skillet. Use a spatula to break up the meat as it cooks. Season the mixture with 1 teaspoon of cumin, 1 teaspoon of chili powder, and a pinch of salt and pepper.
3. Brown the Meat: Continue to cook the beef and sausage until fully browned, about 6-7 minutes. Add the minced garlic during the last 1-2 minutes of cooking. Stir until fragrant but be careful not to burn the garlic.
4. Drain the Excess Grease: Once the meat is cooked through and browned, drain off any excess grease from the pan to avoid a greasy queso.

Step 3: Add the Tomatoes and Beans

1. Add the Tomatoes: With the meat still in the skillet, add 1 can of diced tomatoes with green chilies (Ro-Tel) and 1 can of fire-roasted diced tomatoes. Stir to combine, allowing the tomatoes to mix with the browned meat and create a flavorful base.
2. Add the Black Beans: Stir in 1/2 cup of drained and rinsed black beans. The beans add a hearty texture and are a classic addition to Cowboy Queso.
3. Simmer: Allow the mixture to simmer for 3-5 minutes, letting the flavors meld together. This step ensures that the meat absorbs the flavor from the tomatoes, garlic, and seasonings.

Step 4: Melt the Cheeses

1. Add the Velveeta and Cream Cheese: Reduce the heat to low and gradually add the cubed Velveeta cheese and 4 oz of cubed cream cheese. Stir frequently as the cheese melts, creating a creamy, thick sauce that forms the base of the queso.
2. Add the Shredded Cheese: Once the Velveeta and cream cheese are fully melted and smooth, stir in 1 cup of shredded pepper jack cheese. The pepper jack adds a slight kick of heat and richness to the queso.
3. Stir Until Smooth: Continue stirring until all the cheese is fully melted and combined with the meat and tomato mixture. The result should be a thick, creamy dip that’s loaded with flavor.

Step 5: Add Fresh Ingredients

1. Stir in Jalapeños and Cilantro: If you’re using fresh jalapeños, stir them in now for an extra burst of heat. Add 1/4 cup of chopped fresh cilantro for a touch of brightness and color.
2. Taste and Adjust Seasoning: At this point, taste the queso and adjust the seasoning as needed. You can add more salt, pepper, or even a pinch of cayenne for extra spice.

Step 6: Serve the Cowboy Queso

1. Transfer to Serving Dish: If you’re serving the queso right away, transfer it to a heat-safe serving dish. Alternatively, you can keep the queso warm in a slow cooker set to the “warm” or “low” setting.
2. Garnish: Garnish the queso with sliced fresh jalapeños, a sprinkle of cilantro, or a dollop of sour cream for added flavor and presentation.
3. Serve with Chips: Serve the hot Cowboy Queso with tortilla chips for dipping. You can also offer sliced baguette, crispy crackers, or fresh veggies like celery and bell peppers as dippers.

Tips for Success

• Use Quality Cheese: Velveeta cheese provides the perfect creamy base, but adding pepper jack or cheddar elevates the flavor. Always use freshly shredded cheese for better melting and texture.
• Make it Ahead: You can make the queso ahead of time and keep it warm in a slow cooker or gently reheat it on the stove. If it thickens too much when reheating, add a splash of milk or cream to loosen it.
• Adjust the Spice Level: If you’re sensitive to spice, you can use mild sausage instead of spicy and omit the fresh jalapeños. Alternatively, if you love heat, add extra jalapeños, cayenne pepper, or even diced habaneros.
• Customize the Meat: Feel free to swap the ground beef and sausage for other proteins like ground turkey, chorizo, or even shredded chicken. You can also make a vegetarian version by omitting the meat and adding more beans and vegetables.

Variations of Cowboy Queso

1. Chorizo Cowboy Queso:

Swap the ground beef and sausage for Mexican chorizo. The spicy, smoky flavors of chorizo take the queso to the next level. Just be sure to drain off any excess grease from the chorizo after cooking.

2. Smoked Cowboy Queso:

If you have a smoker, you can add a layer of smoky flavor to your queso. Prepare the dip as usual, then place it in a foil pan and smoke it at low heat for 30-45 minutes. The smoky flavor pairs perfectly with the cheese and spices.

3. Vegetarian Cowboy Queso:

For a vegetarian version, skip the meat and load up on extra beans, corn, and roasted vegetables like bell peppers and zucchini. You’ll still get all the flavor and heartiness without the meat.

4. Beer Cheese Cowboy Queso:

Add a splash of your favorite beer when melting the cheese to give the dip a malty, tangy kick. A light lager or Mexican beer works well in this variation.

5. Spicy White Cowboy Queso:

For a white queso version, use white Velveeta or American cheese and swap the fire-roasted tomatoes for diced green chilies. Add a splash of heavy cream for extra richness.

Storage and Reheating

• Storage: Leftover Cowboy Queso can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat the queso gently on the stove over low heat, stirring frequently. You can also reheat it in the microwave in 30-second increments, stirring in between. If the queso thickens too much during reheating, add a splash of milk to bring it back to the right consistency.

Conclusion

This Best Cowboy Queso recipe is the perfect combination of creamy, cheesy goodness and bold, savory flavors. Loaded with ground beef, spicy sausage, and the perfect blend of tomatoes, beans, and jalapeños, it’s guaranteed to impress at your next gathering. Whether served with tortilla chips or as a topping for nachos, this dip will be the star of the show. So get ready to dig in and enjoy the best Cowboy Queso you’ve ever had!

Yield: 10

Best Cowboy Queso Recipe

Print

Cowboy Queso is the ultimate Tex-Mex dip. It’s a twist on the classic queso, loaded with hearty ingredients like ground beef, sausage, beans, and fire-roasted tomatoes. This dip is not just cheesy goodness; it’s practically a meal in itself. Whether you’re enjoying it with chips or using it to top baked potatoes or nachos, Cowboy Queso will make any occasion better.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• For the Queso:
• 1/2 pound ground beef
• 1/2 pound spicy breakfast sausage
• 1 tablespoon olive oil (if needed)
• 1 small onion, finely chopped
• 1 jalapeño, seeds removed and finely chopped
• 1 clove garlic, minced
• 10 oz can diced tomatoes with green chilies (like Rotel), drained
• 1/2 cup black beans, rinsed and drained
• 8 oz cream cheese, cubed
• 16 oz Velveeta cheese, cubed
• 1 cup shredded pepper jack cheese
• 1/2 cup milk (adjust as needed for consistency)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• For Garnish:
• Fresh cilantro, chopped
• Diced tomatoes
• Jalapeño slices (optional)
• Green onions, chopped
• For Serving:
• Tortilla chips, pita chips, or fresh veggies

Instructions

1. Brown the Meat:
   Heat a large skillet over medium heat. Add the ground beef and sausage, cooking until browned and crumbled. Drain any excess fat if necessary. Transfer the meat to a plate and set aside.
   
2. Sauté the Vegetables:
   In the same skillet, add a little olive oil if needed. Add the chopped onion and jalapeño and cook for about 3-4 minutes, until softened. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
   
3. Add the Cheese:
   Lower the heat to medium-low. Add the cream cheese and Velveeta cubes to the skillet. Stir frequently until the cheeses melt and become smooth. Stir in the shredded pepper jack cheese.
   
4. Combine the Ingredients:
   Once the cheese is fully melted, stir in the diced tomatoes, black beans, and the browned meat mixture. Add the chili powder, cumin, smoked paprika, and season with salt and pepper.
   
5. Adjust Consistency:
   Slowly stir in the milk a little at a time until the queso reaches your desired consistency. You want it to be creamy and smooth, but not too thick. Add more milk if necessary.
   
6. Serve:
   Once the queso is fully heated through and combined, transfer it to a serving dish or a slow cooker set on low to keep it warm. Garnish with fresh cilantro, diced tomatoes, jalapeño slices, and green onions.
   
7. Enjoy:
   Serve the cowboy queso hot with tortilla chips, veggies, or pita chips.

Notes

Make it Spicy: Add extra heat by leaving the seeds in the jalapeño or adding a pinch of cayenne pepper or hot sauce to the queso.

Slow Cooker Option: You can make this recipe in a slow cooker. Brown the meat and sauté the vegetables first, then transfer all the ingredients into the slow cooker and heat on low for 2-3 hours, stirring occasionally.

Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of milk if the queso thickens too much.