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