Velveeta Queso: The Ultimate Game-Day Dip
There’s nothing like a warm, gooey queso to bring everyone together, whether it’s for game day, a party, or just a laid-back weekend. This Velveeta Queso takes classic queso to the next level with the addition of ground beef, black beans, and a kick from Pepper Jack cheese. With just the right blend of creamy, spicy, and savory flavors, it’s guaranteed to be the star of any snack table. The best part? It comes together in just 30 minutes!
Ingredients
- ½ lb. ground beef
- Salt and pepper, to taste
- Pinch of red pepper flakes (optional)
- ¾ cup Pale Ale (such as Tuckerman Pale Ale)
- ½ cup Pepper Jack cheese, shredded
- 16 oz Velveeta cheese, cubed
- 1 (14.5 oz) can Rotel Tomatoes, partially drained
- 1 cup black beans, drained and rinsed
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped
Directions
1. Brown the ground beef:
In a large, high-walled skillet, cook the ground beef over medium-high heat, breaking it up as it cooks. Once fully browned, drain any excess grease from the skillet.
2. Season the beef:
Season the cooked beef with a pinch of red pepper flakes (if you like some heat), salt, and pepper. Pour in the pale ale and let it simmer for 4-5 minutes, stirring occasionally as the liquid reduces.
3. Melt the cheeses:
Reduce the heat to medium-low and add the cubed Velveeta cheese and shredded Pepper Jack cheese to the skillet. Stir occasionally until the cheese is completely melted and smooth, creating a creamy base for the queso.
4. Add the mix-ins:
Once the cheese mixture is fully melted, stir in the black beans, finely diced red onion, and chopped cilantro. These ingredients add texture and flavor, making this queso extra hearty.
5. Incorporate the Rotel tomatoes:
Gently stir in the partially drained Rotel tomatoes. If you prefer a thinner consistency for your queso, you can add more of the juice from the can. Let the queso heat through for an additional 5 minutes, stirring occasionally to ensure everything is well combined.
6. Serve warm:
Serve your Velveeta Queso warm with a side of tortilla chips, and enjoy the melty, flavorful goodness!
Crock Pot Instructions:
If you want to make this queso even easier and keep it warm for longer, use a Crock Pot! Follow these simple steps:
- Cook the ground beef: Cook and crumble the ground beef in a skillet, then drain the grease.
- Combine ingredients: Transfer the cooked beef to your Crock Pot. Add all the remaining ingredients to the pot.
- Cook: Set the Crock Pot to high for 2 hours or low for 4-5 hours, stirring occasionally until the cheese is fully melted and the mixture is heated through.
- Serve: Keep the queso warm in the Crock Pot during serving for the perfect dip throughout your party!
Recipe Tips:
- Beer Substitute: If you prefer not to use beer, you can substitute the pale ale with chicken broth or even water. The flavor will still be great!
- Add Spice: For extra heat, consider adding diced jalapeños or using a spicier variety of Rotel tomatoes.
- Make It Vegetarian: Skip the ground beef and increase the amount of black beans for a vegetarian version of this queso that’s just as satisfying.
Recipe Details:
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Servings: 8
- Calories: 350 kcal per serving
Why You’ll Love This Velveeta Queso:
This Velveeta Queso is not your average dip – it’s rich, cheesy, and loaded with flavor from the ground beef, black beans, and a hint of spice from the Pepper Jack cheese and Rotel tomatoes. The addition of pale ale gives it a subtle depth, and the fresh cilantro adds a burst of brightness to each bite. Whether you’re making it on the stovetop or keeping it warm in a Crock Pot, this queso is the perfect crowd-pleaser for any gathering!
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Velveeta Queso
- Total Time: 30 minutes
- Yield: 8 1x
Description
Velveeta Queso is a warm, cheesy dip that’s perfect for game day or any party. The combination of melted Velveeta and Pepper Jack cheese creates a creamy and spicy base, while the addition of ground beef, black beans, and Rotel tomatoes adds heartiness and flavor. The pale ale brings a subtle richness to the queso, making it even more irresistible.
Ingredients
½ lb. ground beef
Salt and pepper, to taste
Pinch of red pepper flakes (optional)
¾ cup Pale Ale (such as Tuckerman Pale Ale)
½ cup Pepper Jack cheese, shredded
16 oz Velveeta cheese, cubed
1 (14.5 oz) can Rotel Tomatoes, partially drained
1 cup black beans, drained and rinsed
¼ cup red onion, finely diced
¼ cup fresh cilantro, chopped
Instructions
In a large, high-walled skillet, cook and crumble the ground beef over medium-high heat. Once fully cooked, drain any excess grease.
Season the beef with red pepper flakes (if using), salt, and pepper. Pour in the pale ale and allow it to reduce for 4-5 minutes, stirring occasionally.
Reduce the heat to medium-low and add the cubed Velveeta and shredded Pepper Jack cheese to the skillet. Stir occasionally until the cheese is completely melted and smooth.
Once the cheese is fully melted, stir in the black beans, red onions, and cilantro.
Add the Rotel tomatoes to the skillet. For a thinner queso, you can add some of the juice from the tomatoes.
Let the queso heat through for an additional 5 minutes, stirring occasionally. Serve warm with tortilla chips!
Crock Pot Instructions:
Cook and crumble the ground beef, then drain the grease.
Transfer the cooked beef to a Crock Pot and add all remaining ingredients.
Cook on high for 2 hours or on low for 4-5 hours, stirring occasionally.
Keep the queso warm in the Crock Pot for serving, and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350