Description
A bold and creamy Spicy Cowboy Queso Dip packed with ground beef, jalapenos, black beans, and melted cheeses, perfect for parties or game day snacking. This flavorful dip combines savory beef with a kick of heat and creamy textures for an irresistible appetizer to serve warm with tortilla chips.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 small onion, diced
- 1 jalapeno, diced
Canned Goods
- 1 can diced tomatoes with green chilies (about 10 oz)
- 1 can black beans, drained and rinsed (15 oz)
Dairy
- 1 package cream cheese (8 oz)
- 1 cup shredded cheddar cheese
Spices and Seasoning
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Brown the beef: In a large skillet over medium heat, cook the ground beef until fully browned and no longer pink, breaking it up into crumbles as it cooks.
- Cook the vegetables: Add the diced onion and jalapeno to the skillet with the beef and sauté for about 3-4 minutes, or until the vegetables are softened and fragrant.
- Make the dip: Stir in the diced tomatoes with green chilies, drained black beans, cream cheese, shredded cheddar cheese, chili powder, salt, and pepper into the skillet.
- Melt the cheese: Continue cooking, stirring occasionally, until the cream cheese and cheddar are fully melted and the dip is heated through, approximately 5-7 minutes.
- Serve: Transfer the dip to a serving bowl and enjoy hot with tortilla chips for dipping.
Notes
- To adjust the heat level, you can reduce or omit the jalapeno or use a milder chili powder.
- Black beans add texture and protein but can be substituted with pinto beans if desired.
- For a creamier texture, soften the cream cheese slightly before adding.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated on the stovetop or microwave.
- Serve with tortilla chips, sliced veggies, or warm pita bread for variety.
