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Rustic Rodeo Queso Dip

This Rustic Rodeo Queso Dip features a delectable blend of creamy Velveeta cheese, Rotel tomatoes, black beans, beer, and seasoned beef, earning its nickname as the ultimate party pleaser. Perfect for both stovetop and slow cooker preparation!
2
30 min
TOTAL TIME
508
CALORIES
$1.94
PER SERVING
Rustic Rodeo Queso Dip
Ingredients
11 INGREDIENTS
6 SERVINGS
Canned Rotel Tomatoes
14 1/2 oz canned rotel tomatoes
undrained
Ground Beef
1/2 lbs ground beef
Salt
1/2 tsp salt
Shredded Pepper Jack Cheese
1/2 cup shredded pepper jack cheese
Black Pepper
1/2 tsp black pepper
Red Pepper Flakes
1/8 tsp red pepper flakes
Pale Ale
3/4 cup pale ale
Velveeta Cheese
16 oz velveeta cheese
cut into 1-inch cubes
Black Beans
1 cup black beans
drained and rinsed
Red Onion
1/4 cup red onion
finely chopped
Fresh Cilantro
1/4 cup fresh cilantro
chopped
Directions
STOVETOP INSTRUCTIONS
15 min
PREP TIME
15 min
COOK TIME
30 min
TOTAL TIME
1
Cook and crumble the ground beef in a high-sided skillet over medium-high heat until fully cooked.
2
Drain any grease from the cooked beef.
3
Season the beef with salt, black pepper, and red pepper flakes. Add Pale Ale to the skillet.
4
Let the mixture simmer for about 4-5 minutes until the beer reduces.
5
Reduce heat to medium-low. Add Velveeta cheese and Pepper Jack cheese, stirring occasionally until melted.
6
Stir in the Rotel tomatoes, black beans, red onion, and cilantro until well combined.
7
Allow the dip to heat through for about 5 minutes, then transfer to a serving bowl.
SLOW COOKER INSTRUCTIONS
8
In a skillet, cook and crumble the ground beef, then drain any grease.
9
In a slow cooker, combine the cooked beef, salt, black pepper, red pepper flakes, Pale Ale, Velveeta cheese, Pepper Jack cheese, Rotel tomatoes, black beans, red onion, and cilantro.
10
Cook the queso dip on high for 2 hours or on low for 4-5 hours, stirring occasionally.
Health Info
Macros
31g
CARBS
27g
FAT
29g
PROTEIN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
What kind of cheese should I use for queso dip?
Why is my queso dip grainy or lumpy?
My queso dip is thick, how do I thin it out?
How can I add flavor to my queso dip?
How do I make my queso dip spicy?
Is it possible to burn the cheese when making queso dip?
Should I use pre-shredded cheese or shred it myself?
Can I use a different type of milk to make queso dip?
Can I prepare queso dip ahead of time?
Can I freeze queso dip?