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A bubbling skillet of savory Cowboy Queso, ready to be served hot.

Classic Cowboy Queso Recipe

This creamy, spicy Cowboy Queso is packed with savory ground beef, melting cheeses, and a kick of jalapeño, perfect for any gathering. It's a crowd-pleasing dip that's easy to make and even easier to enjoy.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Meat
  • 1 pound Ground Beef or Chorizo lean ground beef or spicy chorizo for extra kick
Aromatics
  • 1 medium Onion finely diced
  • 1 medium Bell Pepper any color, finely diced
  • 1-2 Jalapeño seeded and minced (adjust to your heat preference)
  • 3 cloves Garlic minced
Dairy & Cheese
  • 4 oz Cream Cheese cut into cubes
  • 16 oz Velveeta or similar processed cheese block cut into cubes
  • 8 oz Monterey Jack Cheese shredded
  • 1/2 cup Evaporated Milk or whole milk for a slightly thinner consistency
Spices
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Cumin
  • 1/2 teaspoon Chili Powder
  • 1/4 teaspoon Cayenne Pepper optional, for extra heat
Other
  • 1 can (10 oz) Rotel Diced Tomatoes & Green Chiles undrained
  • 1/4 cup Fresh Cilantro chopped (for garnish)
  • Salt and Black Pepper to taste

Equipment

  • Large skillet or Dutch oven
  • Spoon
  • Slow cooker

Method
 

Preparation
  1. In a large skillet or Dutch oven, brown the ground beef or chorizo over medium-high heat, then drain the grease and set the meat aside.
  2. Reduce heat to medium, add diced onion and bell pepper to the skillet, and cook until softened. Stir in minced jalapeño and garlic, cooking for another minute until fragrant.
Cooking
  1. Return the cooked meat to the skillet, then stir in the undrained Rotel, smoked paprika, cumin, chili powder, and cayenne pepper, bringing it to a gentle simmer.
  2. Reduce heat to low, add cubed cream cheese, Velveeta, shredded Monterey Jack, and evaporated milk, stirring continuously until all cheeses are smoothly melted.
  3. Taste the queso and season with salt and black pepper as needed, then garnish with fresh cilantro before serving.
Serving
  1. To keep the queso warm for your gathering, transfer it to a slow cooker on the "warm" setting.

Notes

For a milder queso, reduce the amount of jalapeño and omit the cayenne pepper. To make it spicier, you can add an extra jalapeño or a pinch more cayenne. Ensure continuous stirring during the cheese melting phase to prevent sticking and achieve a smooth consistency.