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Spicy Cowboy Queso

A zesty, easy queso dip ready in 20-25 minutes—perfect for chips or tacos, and crowd-pleasing for all ages.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Velveeta or processed cheese, cubed (substitute: 12 oz shredded sharp cheddar + 4 oz cream cheese) Velveeta melts beautifully; substitute for a less processed option.
  • 1 cup milk Start with 3/4 cup if you prefer a thicker dip.
  • 1 tbsp butter
  • 1/2 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 lb ground beef, turkey, or chorizo (optional; omit for vegetarian)
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 1 10 oz can diced tomatoes with green chiles (like Rotel), drained
  • 1 cup frozen or canned corn, drained Fire-roasted corn if available.
  • 1 15 oz can black beans, rinsed and drained (optional)
  • 1-2 jalapeños, seeded and finely chopped Leave seeds if you like it hotter.
  • 1/4 cup chopped fresh cilantro (optional)
  • Juice of 1/2 lime
  • Salt and pepper, to taste
  • Tortilla chips, warmed, for serving
  • Optional toppings: sliced green onions, more cilantro, crumbled bacon, pickled jalapeños

Method
 

Preparation
  1. Prep your ingredients. Cube the cheese, chop the onion and jalapeño, drain corn and beans, and have your spices measured.
  2. Brown the meat (if using). Heat a large skillet over medium-high heat. Add the ground beef or chorizo and cook until no pink remains, about 6-8 minutes.
  3. Sprinkle in chili powder, cumin, smoked paprika, and a big pinch of salt and pepper. Drain excess fat if needed.
  4. Sauté the aromatics. Push the meat to one side, melt butter in the cleared space, and add the chopped onion. Cook until softened, about 3-4 minutes.
  5. Add minced garlic and cook until fragrant, about 30-45 seconds.
  6. Add corn, black beans (if using), diced tomatoes with green chiles, and jalapeños. Warm through for 2 minutes.
  7. Reduce heat to low. Add the cubed Velveeta and milk, stirring constantly until the cheese melts and the mixture is smooth.
  8. Stir in lime juice and cilantro. Taste and adjust seasoning.
  9. Transfer to a serving bowl or keep warm in the skillet on the lowest heat. Serve immediately with warm tortilla chips.

Notes

If taking to a party, keep warm in a slow cooker on low. Velveeta melts beautifully but can be substituted for less processed options. Prepare meat and veggies ahead for easier assembly at the party.