Description
A creamy, hearty Cowboy Queso loaded with seasoned ground beef, Velveeta, cream cheese, black beans, corn, Rotel tomatoes, jalapeño, and fresh lime. Made in one skillet and perfect for game day gatherings, parties, or casual snacking.
Ingredients
Scale
- 1 tbsp olive oil
- 1 lb ground beef
- 2 tbsp taco seasoning
- 16 oz Velveeta cheese, cubed
- 4 oz cream cheese, cubed
- 1/2 cup Mexican-style shredded cheese
- 1/4 cup milk
- 1 cup canned corn, drained
- 1 cup canned black beans, drained and rinsed
- 1 jalapeño, diced
- 1/3 cup red onion, diced
- 10 oz Rotel tomatoes with chilies
- Juice of 1 lime
- 1/4 cup chopped cilantro
- Extra corn, beans, jalapeño, and cilantro for garnish
Instructions
- Heat olive oil in a large cast-iron skillet over medium-high heat.
- Add ground beef and cook for 7 to 10 minutes until browned.
- Drain excess grease and stir in taco seasoning.
- Reduce heat to medium-low.
- Add Velveeta, cream cheese, Mexican-style cheese, and milk. Stir occasionally until fully melted and smooth.
- Stir in corn, black beans, jalapeño, red onion, Rotel tomatoes, and lime juice.
- Cook until heated through and bubbly.
- Top with extra corn, beans, jalapeño, and cilantro before serving.
- Serve warm with tortilla chips.
Notes
- Drain the corn and black beans well to prevent watery queso.
- Keep the heat at medium-low after adding cheese to avoid separation.
- Add a splash of milk if the queso becomes too thick.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently with a little milk to restore the creamy texture.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American-Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 560
- Sugar: 7
- Sodium: 1280
- Fat: 38
- Saturated Fat: 19
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 24
- Fiber: 5
- Protein: 29
- Cholesterol: 105
