Classic Cowboy Queso
This hearty Classic Cowboy Queso features seasoned ground beef blended with Rotel and green chilies, all smothered in a rich, creamy cheese sauce made with Velveeta and Monterey Jack. Perfect for a crowd, this dip is packed with flavor and comes together quickly for a delicious appetizer or party snack.
Equipment
- Large skillet
- Dutch oven
Ingredients
Main Ingredients
- 1 lb ground beef 80/20 lean is great for flavor
- 1 tbsp olive oil
- 1 medium yellow onion finely diced
- 2 cloves garlic minced
- 1 can (10 oz) Rotel (diced tomatoes with green chilies) undrained
- 1 can (4 oz) diced green chilies undrained
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- Salt and freshly ground black pepper to taste
- 8 oz Velveeta cheese cut into 1-inch cubes (or your favorite melting cheese blend)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup milk whole milk or 2% works best for creaminess
Instructions
Instructions
- Heat olive oil in a large skillet and brown the ground beef, breaking it up until cooked through, then drain excess grease.
- Add diced yellow onion to the skillet with the beef and cook until softened, then stir in minced garlic until fragrant.
- Stir in undrained Rotel, diced green chilies, chili powder, cumin, smoked paprika, salt, and pepper, then simmer for 5 minutes.
- Reduce heat to low, add cubed Velveeta, shredded Monterey Jack cheese, and milk, stirring continuously until melted and smooth.
- Taste and adjust seasoning as needed, adding more milk if the queso is too thick.
- Transfer to a serving bowl, garnish with optional fresh cilantro, diced jalapeños, or sour cream, and serve immediately with tortilla chips.
Notes
For a spicier kick, add a pinch of cayenne pepper with the other spices, or include a finely diced jalapeño with the aromatics. This queso is best served warm; if it cools and thickens, gently reheat it over low heat with a splash more milk.