Cowboy Queso – Looking for the perfect cheesy dip with a bit of heartiness? This Cowboy Queso Recipe has it all! Packed with ground beef, spicy sausage, and three types of cheese, it’s more than just a dip—it’s a full-on flavor explosion. Whether it’s for a party, game day, or just a casual snack, this queso is always a hit. Get your tortilla chips ready!
The first time I made this, I had no idea what to expect. Queso with ground beef and sausage? I wasn’t sure if it’d be a dip or a full meal. Spoiler alert: it’s kinda both! My husband was immediately hooked—anything with meat and cheese, and he’s in. And my kid? They didn’t stop dipping until the bowl was empty. Now, this queso is a go-to for family nights, especially when we’re hosting friends. It’s that kind of dish that has everyone hovering around the table, trying to get the last scoop. You know the one, right?
What makes this Cowboy Queso truly special?
This isn’t just your standard queso—it’s packed with flavor and texture. You’ve got the richness from the Velveeta and cream cheese, the slight kick from the Pepper Jack, and the heartiness of the beef and sausage. The black beans and corn add a little extra texture, so every bite has something special. Top it off with fresh avocado, sour cream, and cilantro, and you’ve got a dip that’s good enough to double as dinner! It’s easy, quick, and seriously satisfying. Perfect for when you want something cheesy, comforting, and a little bit extra.
What You Need To Make This Cowboy Queso Recipe?
Ground Beef & Italian Sausage: These two are the stars of the show when it comes to making this queso hearty. Ground beef brings a classic flavor, while the sausage adds a little spice and richness. You could even swap the sausage for breakfast sausage or ground turkey if you’re feeling like mixing things up!
Velveeta & Cream Cheese: The dream team for any cheesy dip. Velveeta melts perfectly into that smooth, creamy texture we all love in queso, while the cream cheese adds richness and a bit of tang. Together, they make sure every bite is cheesy heaven.
Pepper Jack Cheese: This adds a little bit of spice to the mix. If you’re not into too much heat, feel free to use Monterey Jack instead. Either way, you’ll get that melty, gooey goodness that makes this dip so irresistible.
Black Beans & Corn: These aren’t just here to fill things out—they add great texture! The beans give you a nice soft bite, while the corn brings a little sweetness and crunch. It balances all the richness of the cheese.
Fresh Toppings (Avocado, Sour Cream, Cilantro): Don’t skip the toppings! The avocado adds creaminess, the sour cream brings a nice tang, and the cilantro gives it a fresh pop. It’s like the perfect finishing touch to brighten up the queso.
Steps To Make Cowboy Queso:
First, get your grill going or heat up a cast-iron skillet over medium-high heat. You want it nice and hot—around 375°F to 400°F if you’re using an outdoor grill.
Toss the ground beef, sausage, chopped onion, bell pepper, and jalapeño into the skillet. Stir everything around, breaking up the meat as it cooks. After about 8 minutes, once the meat is browned and the veggies have softened, drain off any excess grease.
Now it’s time for the good stuff! Stir in the can of diced tomatoes and green chiles, Velveeta, cream cheese, Pepper Jack, black beans, and corn. Cover the skillet with foil and let everything melt together for about 8 minutes.
Remove the foil and give it all a good stir. Let it cook for another 2 minutes, until the cheese is fully melted and the mixture is bubbly and delicious.
Take it off the heat and top with diced avocado, a dollop of sour cream, and a sprinkle of fresh cilantro.
Serve it up hot with tortilla chips and get ready for everyone to dig in!
Tip:
Here’s a little secret to making this Cowboy Queso even better—let your cheeses melt slowly! After you add the Velveeta, cream cheese, and Pepper Jack, covering the skillet with foil really helps everything melt evenly and prevents the cheese from burning or sticking. And if you want to serve this dip later, keep it warm in a slow cooker. Just transfer it once everything’s melted and bubbly, and set the slow cooker to “warm.” That way, the queso stays creamy without hardening, and it’s ready whenever your guests are!
Frequently Asked Questions:
Can I make this on the stovetop instead of a grill?
Definitely! Just use a large skillet on medium-high heat and follow the same steps. The stovetop method works just as well and gives you that same cheesy, delicious dip!
What’s the best way to keep the queso warm during a party?
A slow cooker is your best friend here. Once the queso is fully melted and ready, transfer it to a slow cooker and set it to “warm.” This way, the cheese stays nice and gooey for hours, and your guests can help themselves whenever they want!
Can I make this dip spicier?
Absolutely! If you’re into heat, you can leave the seeds in the jalapeño or add an extra one. You could also use hot Italian sausage or sprinkle in some crushed red pepper flakes. It’s easy to adjust the spice level to your liking!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cowboy Queso Recipe
Ingredients
- 8 oz ground beef
- 8 oz bulk Italian sausage
- 1/2 c chopped red onion
- 1/2 c chopped red bell pepper
- 1 jalapeño seeded and minced
- 1 10 oz can diced tomatoes and green chiles (like RO*TEL®)
- 8 oz Velveeta® cheese cubed
- 1 8 oz package cream cheese, softened and cubed
- 8 oz shredded Pepper Jack or Monterey Jack cheese
- 3/4 c black beans rinsed and drained
- 1/2 c frozen corn
- 3/4 c diced avocado about half an avocado
- 1/4 c sour cream
- 2 tbsp chopped fresh cilantro
- Tortilla chips for serving
Instructions
- Heat a 10-inch cast-iron skillet over a grill or open flame. If you’re using an outdoor grill, preheat it to medium-high heat, around 375°F to 400°F.
- Once the skillet is hot, toss in the ground beef, sausage, chopped onion, bell pepper, and jalapeño. Stir everything around as it cooks, breaking up the meat as you go. After about 8 minutes, when the meat is browned and the veggies are softened, drain off any excess grease.
- Next, stir in the diced tomatoes with green chiles, Velveeta, cream cheese, shredded Pepper Jack, black beans, and corn. Cover the skillet with foil and let it all cook for about 8 minutes, letting the cheeses melt together.
- After 8 minutes, take off the foil and give everything a good stir. Let it cook for another 2 minutes or until the cheese is fully melted and everything is bubbly.
- Top it off with diced avocado, a dollop of sour cream, and a sprinkle of fresh cilantro. Serve hot with tortilla chips, and get ready to dig in!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
