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This homemade cowboy queso dip is so creamy, full of flavor, and easy to make. The perfect appetizer recipe to serve a crowd or your family on game day.
The most flavorful and delicious homemade cowboy Queso dip out there hands down. This queso cheese dip is loaded with meat, beans, tomatoes, and just the right amount of cheese. It is super easy to make and ready in just 30 minutes. Make this queso dip a day ahead and simply reheat when ready to serve. We prefer making this cowboy queso on the stovetop but you can easily make it in your crockpot as well.
We have another healthy dip recipe that we think you might love. Check out our Crockpot Spinach and artichoke dip recipe.
Why you will love this queso dip
- So tasty: the flavors of this homemade cowboy queso dip is to die for. Once you make it once you will double up next time you make it so you have some leftovers.
- Easy: making this cheese queso dip is so easy. You only need about 30 minutes tops. Plus you can easily make it in your crockpot or slow cooker.
- A crowd favorite: everyone will love this queso dip and will come for seconds. So consider doubling up on this recipe if you are entertaining a crowd.
Ingredients you will need
Here is a list of ingredients you will need to grab from the store to make this homemade cowboy queso.
0.5 lb ground beef
Kosher salt and ground pepper, to taste
Beef stock
Gouda cheese, shredded
Monterey jack cheese
black beans
red onion
1 x 8 oz can chopped tomatoes
fresh cilantro
To serve: corn chips, optional
How to make this cowboy queso dip
Heat a large skillet over medium heat. Add ground meat and cook, mincing it with a wooden spoon as it browns.
Add in the bone broth and stir through the bottom of the pan to deglaze it. Allow the liquid to reduce by half.
Add the shredded cheeses and stir continuously until melted.
Add the beans, onions, tomatoes and stir well to combine. The mixture should already be creamy, allow it to simmer for a bit to meld all the flavors.
Take off the heat and stir in the chopped cilantro. Serve warm with corn chips and enjoy!
Recipe tips and notes
- A great make-ahead recipe. Consider making this queso dip the day before and reheat when ready to serve.
- Use really lean ground beef. You may sub the ground beef for ground turkey or skip it altogether. If you decide to keep it vegetarian, consider adding another veggie like corn.
- We used black beans. Other beans can be used like pinto beans or use your favorite.
- Instead of chopped tomatoes, you may use crushed canned tomatoes. You can even use fresh chopped vine-ripe tomatoes.
- Other cheeses to consider using are Velveeta, Cheddar cheese, or white American cheese.
- Serve with tortilla or corn chips
- Store leftovers in an airtight container in the fridge for up to 3 days.
FAQ’s
The first thing that will come to mind is tortilla or pita chips. Any type of chips if you don’t have tortilla on hand. Other dippers that will work to cut down on carbs are some sweet Sweet peppers.
Traditional queso dip without meat will last up to 5-6 days in the fridge. Place any leftover Cowboy Queso dip in an airtight container and store in the fridge for 3-4 days. To reheat either use the microwave or reheat in a pan on your stovetop.
Yes. You can certainly freeze any leftover cowboy queso dip. Even though the consistency might change a bit, place in an airtight container and freeze for up to 3 months. Do not freeze the tortilla cheese of course.
Other appetizer recipes to check out
- Baked Brie with Pomegranate
- Crispy Baked Coconut Shrimp
- Olive Coated Cheeseball
- Buffalo Chicken Meatballs
- Roasted Red Pepper Hummus
- How to Make a Cheese Board
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Homemade Cowboy Queso Dip
Ingredients
- 0.5 lb ground beef
- Kosher salt and ground pepper, to taste
- 2/3 cup beef stock
- 1/2 cup Gouda cheese, shredded
- 1 1/4 cup Monterey jack cheese
- 2/3 cup black beans, drained and rinsed
- 1/4 cup red onion, finely diced
- 8 oz chopped tomatoes, one can, drained
- 1/4 cup fresh cilantro, chopped
- To serve: corn chips, optional
Instructions
- Heat a large skillet over medium heat. Add ground meat and cook, mincing it with a wooden spoon as it browns. About 3-4 minutes.
- Add in the bone broth and stir through the bottom of the pan to deglaze it. Allow the liquid to reduce by half about 3-4 minutes.
- Add the shredded cheeses and stir continuously until melted, about 1-2 minutes.
- Add the beans, onions, tomatoes and stir well to combine. The mixture should already be creamy, allow it to simmer for a bit to meld all the flavors for another 3-4 minutes.
- Take off the heat and stir in the chopped cilantro.
- Serve warm with corn chips and enjoy!
Notes
- use leanest ground beef. To keep this vegetarian, you may skip the meat.
- stock: we used beef stock, but you may use vegetable stock
- other cheeses you can use: white American cheese, mild cheddar, Velveeta cheese.
- you may use fresh chopped vine riped tomatoes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My cheese is soooo stringy and thick. I followed this recipe…what is wrong?
Hi Melissa. What type of cheese did you use?
I just wanted to know how much is a serving size?
Can this be made in a crockpot? And to make a lot just double the recipe
Yes. That’s right
Question: if we skip the beef, just start with step #2, add broth to pan? Thanks!
Hi. No, Start with step 4 where you cook the onions and tomatoes for a couple of minutes. Add broth and cheese and follow the other steps, then add beans and so on