Loaded Cowboy Queso Dip
This Loaded Cowboy Queso Dip is a hearty and flavorful appetizer that's perfect for parties, game day, or a cozy night in. It's packed with seasoned ground beef, smoky bacon, juicy tomatoes, spicy peppers, and a blend of cheeses, making it a guaranteed crowd-pleaser.
Equipment
- Large skillet or Dutch oven
- Cutting board
- Knife
- Mixing spoon
- Serving bowl or slow cooker
- Measuring cups and spoons
- Can opener
- Colander or strainer (for draining beef)
- Grater (optional, for additional cheese toppings)
- Small bowl (for optional toppings)
Ingredients
- 1 pound ground beef
- 1 pound bacon, cooked and crumbled
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper optional, for extra heat
- 1 cup milk or beer, for a richer flavor
- Optional toppings: chopped cilantro, sliced green onions, sour cream, jalapenos
- Salt and pepper to taste
Instructions
- In a large skillet or Dutch oven over medium-high heat, brown the ground beef until fully cooked. Drain off any excess grease.
- Add the chopped onion and green bell pepper to the skillet and cook until softened, about 5-7 minutes.
- Add the diced tomatoes and green chilies (both cans, undrained), chili powder, cumin, garlic powder, onion powder, and cayenne pepper (if using). Stir well to combine.
- Reduce the heat to low. Add the cubed Velveeta cheese and softened cream cheese to the skillet. Stir constantly until the cheeses are completely melted and smooth (about 10-15 minutes).
- Gradually add the milk (or beer), stirring until the queso reaches your desired consistency. Start with 1/2 cup and add more as needed.
- Add the cooked and crumbled bacon to the queso and stir to combine.
- Taste and adjust seasonings, adding salt and pepper to taste.
- Transfer the Cowboy Queso to a serving bowl or slow cooker to keep it warm.
- Garnish with your favorite toppings, such as chopped cilantro, sliced green onions, sour cream, and jalapenos. Serve immediately with tortilla chips, pretzels, or vegetables.
Notes
For a spicier dip, add more cayenne pepper or a finely chopped jalapeno. You can also substitute ground beef with ground sausage or chorizo. If the queso is too thick, add more milk or beer to thin it out. To prevent burning, melt the cheeses over low heat, stirring constantly. Store leftover queso in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to restore its creamy consistency. Consider adding a can of drained and rinsed black beans or pinto beans for added texture and heartiness.