Creamy Cowboy Queso
A thick, velvety, and heartier version of traditional cheese dip packed with savory protein.
Ingredients
- 1/2 pound Ground Beef
- 1/2 packet 1.5 tbsp Taco Seasoning
- 1 cup Black Beans rinsed and drained
- 1 cup Corn canned or frozen
- 10 oz can Rotel Diced Tomatoes with Green Chilies undrained
- 1/3 cup Red Onion finely chopped
- 1 medium Jalapeño seeded and diced
- 2 tbsp Fresh Cilantro chopped
- 1 medium Lime juiced
- 16 oz Velveeta Queso Blanco cubed
- 4 oz Cream Cheese cubed
- 1/2 cup Mexican Style Shredded Cheese
- 1/4 cup Milk
- 1 tbsp Olive Oil
Instructions
- Heat olive oil in a skillet and brown the ground beef until no pink remains while breaking it into small crumbles.
- Drain any excess grease from the pan and stir in the taco seasoning to coat the meat.
- Lower the heat and add the cubed Velveeta, cream cheese, shredded Mexican cheese, and milk.
- Stir the cheese mixture frequently until it is completely melted and smooth.
- Mix in the diced tomatoes with their juices, black beans, corn, red onion, jalapeño, and fresh lime juice.
- Simmer the mixture for several minutes to allow the flavors to combine and the vegetables to heat through.
- Turn off the heat and stir in the fresh cilantro before serving warm.
Notes
• Always melt the cheese on medium-low heat to prevent it from becoming grainy or separating.
• If the dip is too thick, stir in an extra tablespoon of milk until the desired consistency is reached.
• Thoroughly rinse the black beans to ensure the dip maintains a bright and appetizing color.
• If the dip is too thick, stir in an extra tablespoon of milk until the desired consistency is reached.
• Thoroughly rinse the black beans to ensure the dip maintains a bright and appetizing color.