Ingredients
Scale
- 1/2 pound ground beef, crumbled
- 1/4 teaspoon red pepper flakes, optional
- Kosher salt, to taste
- Black pepper, to taste
- 3/4 cup pale ale beer, such as Tuckerman Pale Ale (or chicken or beef broth)
- 1/2 cup pepper jack cheese, shredded
- 16 ounces Velveeta cheese, cut into 1/2 inch cubes
- 1 (14.5 ounce) can Rotel tomatoes, partially drained
- 1 cup canned black beans, drained and rinsed
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
Instructions
Cook the Beef
- Place a large high sided skillet over medium high heat.
- Add the ground beef and cook, breaking it into small pieces with a spoon, until the meat is browned and cooked through, about eight to ten minutes.
- Drain off any excess grease, then season the beef with salt, black pepper, and red pepper flakes if using.
- Pour the pale ale beer into the skillet and stir, scraping up any browned bits from the bottom. Let the liquid simmer for four to five minutes to reduce slightly and cook off the alcohol.
Melt the Cheese
- Reduce the heat to medium low.
- Add the cubed Velveeta cheese and shredded pepper jack cheese to the skillet with the beef.
- Stir frequently as the cheese melts, making sure to scrape the bottom and sides of the skillet so nothing sticks or burns.
- Continue stirring until all of the cheese is fully melted and the mixture is smooth and creamy.
Finish the Queso
- Stir in the drained and rinsed black beans, finely diced red onion, and chopped cilantro until evenly distributed throughout the queso.
- Add the Rotel tomatoes and stir to combine. If you prefer a thinner queso, add some of the reserved tomato juice a little at a time until the dip reaches your desired consistency.
- Let the queso heat through over low heat for about five minutes, stirring occasionally.
- Taste and adjust seasoning with additional salt or pepper if needed, then transfer to a serving bowl or serve directly from the skillet with tortilla chips.
Slow Cooker Method (Optional)
- Brown and crumble the ground beef in a skillet as described above, then drain the grease and season with salt, pepper, and red pepper flakes.
- Add the beer to the skillet, simmer for a few minutes, then transfer the beef and liquid to a slow cooker.
- Add the Velveeta cubes, shredded pepper jack, black beans, red onion, cilantro, and Rotel tomatoes to the slow cooker and stir to combine.
- Cover and cook on high for two to three hours or on low for four to five hours, stirring occasionally, until the cheeses are melted and the queso is hot and smooth. Switch to warm for serving.
Notes
- Beer substitutes: If you prefer not to use beer, you can replace it with chicken or beef broth, or try root beer or cola for a slightly sweet, deeper flavor.
- Meat variations: Ground turkey, ground sausage, or crumbled cooked bacon can be used instead of ground beef, or you can skip the meat and add extra beans for a meatless version.
- Make ahead: Cook the queso fully, let it cool, then refrigerate in an airtight container for up to three days. Reheat gently on the stovetop over low heat or in a small slow cooker, stirring in a splash of broth or tomato juice if it becomes too thick.
- Serving suggestions: Serve Velveeta Queso with tortilla chips, crackers, or vegetable sticks, or spoon it over baked potatoes, nachos, hot dogs, or tacos for a loaded main dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop, Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 352
- Sugar: 6g
- Sodium: 1276mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 66mg
