Cowboy Queso Black Bean Dip Recipe
This cowboy queso recipe is the ultimate game day appetizer. Packed full of ground beef, creamy queso, Rotel tomatoes, beans, and plenty of cheese, it’s a simple, hearty baked queso dip that everyone loves.
Servings: 12 people
Calories: 236kcal
Ingredients
- 1/2 pound ground beef lean
- 2 cups salsa con queso (or 16 ounces of Velveeta cheese)
- 1 10-ounce can Rotel tomatoes
- 1 10-ounce can black beans drained and rinsed
- 2 cups pepper jack cheese shredded (divided)
Garnishes
- 1/4 cup green onions sliced thin
- 1/2 cup black olives sliced
- 2 tablespoons cilantro minced
Instructions
- Preheat oven to 375 degrees F.
- Heat a large skillet or medium heat, then add the ground beef. Cook, stirring frequently, until browned through. Remove cooked beef from the skillet.
- Spray a 10" cast iron pan with vegetable oil and add the cooked ground beef, queso dip, Rotel tomatoes, black beans, and 1 cup of the pepper jack cheese. Mix until combined, then top with the remaining cheese.
- Bake for 35-45 minutes, or until the dip is bubbly, the edges are golden, and the cheese is melted on top.
- Remove from the oven and garnish with green onions, sliced black olives, and minced cilantro. Serve hot with tortilla chips, crackers, crostini or raw veggies. Enjoy!
Notes
Storing instructions: store in an airtight container in the fridge for up to 3 days.
Reheating: reheat on the stovetop over medium low heat until warmed through.
Make-ahead tips: combine the ground beef mixture and store in the fridge overnight. When you are ready to bake, remove from the fridge and transfer to your 10” cast iron skillet. Sprinkle with cheese and bake as directed.
Nutrition
Calories: 236kcal | Carbohydrates: 4g | Protein: 13g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 860mg | Potassium: 170mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 448IU | Vitamin C: 1mg | Calcium: 290mg | Iron: 1mg