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A close-up shot of creamy, golden Cowboy Queso dip in a black cast iron skillet, filled with ground meat, black beans, corn, and topped with a fresh garnish of diced tomatoes, sliced jalapeños, and cilantro.

Cowboy Queso

A bold, hearty, Tex-Mex inspired cheesy dip packed with beef, beans, corn, chilies, and plenty of melty cheese—perfect for parties and game day snacking.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Dip
Cuisine: Tex-Mex
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Queso Base
  • 2 tbsp olive oil
  • 1 cup ground beef or ground turkey
  • 1 small onion diced
  • 1 jalapeño seeded and finely chopped
  • 2 cloves garlic minced
  • 1 can diced tomatoes with green chilies 10 oz
  • 1 cup black beans drained and rinsed
  • 1 cup corn kernels
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • salt and pepper to taste
Cheese Blend
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup milk
  • fresh cilantro for garnish

Equipment

  • Skillet

Method
 

  1. Heat the olive oil in a skillet over medium heat. Add the ground beef or turkey and cook until browned, breaking it apart with a spoon.
  2. Add the onion, jalapeño, and garlic. Sauté for 3–4 minutes until the vegetables soften.
  3. Stir in the diced tomatoes with green chilies, black beans, corn, smoked paprika, cumin, salt, and pepper.
  4. Reduce heat to low. Add the cheddar and Monterey Jack cheeses, stirring regularly until completely melted.
  5. Pour in the milk gradually to reach your desired creamy consistency.
  6. Simmer for 3–5 minutes, stirring gently until the dip is smooth.
  7. Garnish with fresh cilantro and serve warm with tortilla chips, veggies, or toasted bread.

Notes

For a smokier flavor, add a dash of chipotle powder or diced chipotle in adobo. Keep warm in a slow cooker for parties.