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Spicy Cowboy Queso

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Spicy Cowboy Queso is a bold, cheesy, and hearty dip packed with ground meat, spicy peppers, creamy cheese, and zesty tomatoes. It’s perfect for parties, game day, or any time you’re craving a comforting, spicy snack.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6–8 servings
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Tex-Mex
  • Diet: Halal

Ingredients

  • 1 lb ground beef or sausage
  • 1 tablespoon olive oil (if needed)
  • 1 small onion, finely chopped
  • 1 jalapeño or serrano pepper, minced
  • 2 cloves garlic, minced
  • 1 (10 oz) can diced tomatoes with green chilies (e.g. Rotel)
  • 16 oz Velveeta or processed cheese, cubed
  • 1 cup shredded cheddar or pepper jack cheese
  • 1/41/2 cup milk or half-and-half, as needed
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • Chopped fresh cilantro (optional, for garnish)
  • Tortilla chips, for serving

Instructions

  1. In a large skillet, brown the ground beef or sausage over medium heat. Drain excess fat if necessary.
  2. Add chopped onion, jalapeño, and garlic. Sauté until vegetables are softened and fragrant, about 3–4 minutes.
  3. Stir in diced tomatoes with green chilies, chili powder, smoked paprika, salt, and pepper.
  4. Reduce heat to low and add cubed Velveeta. Stir until melted and smooth.
  5. Mix in shredded cheese and enough milk to reach a creamy, pourable consistency. Stir until fully blended.
  6. Taste and adjust seasoning as needed. Garnish with chopped cilantro.
  7. Serve warm with tortilla chips or use as a topping for nachos, burgers, or fries.

Notes

  • Substitute chorizo for the beef for a spicier, more flavorful version.
  • Add hot sauce or diced habanero for extra heat.
  • Use plant-based meat or beans to make it vegetarian.
  • Keep warm in a slow cooker for parties or gatherings.
  • Add a spoonful of chipotle in adobo for smoky depth.

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