Cooking Instructions

Begin by prepping all your ingredients. Chop the onion, dice the jalapeños, and drain and rinse the black beans and corn.

In a large skillet or Dutch oven, brown the ground beef over medium heat. Once cooked through, drain any excess grease, then add the chorizo or sausage. Cook until browned and fully cooked.

Add the chopped onion to the skillet and sauté until translucent. Then, stir in the diced tomatoes and jalapeños, cooking for an additional 2-3 minutes.

Lower the heat and add the cubed Velveeta and shredded Pepper Jack cheese to the skillet, stirring until the cheese is fully melted and the mixture is smooth.

Season the cheese mixture with cumin, chili powder, salt, and pepper. Then, gently fold in the black beans, corn, and Rotel tomatoes. Allow the mixture to heat for an additional 5 minutes, stirring occasionally.

Remove from heat, garnish with fresh cilantro and a squeeze of lime juice, and serve hot with tortilla chips.

For the best results when making Cowboy Queso, feel free to customize the ingredients to suit your tastes. You can adjust the level of spiciness by adding more or fewer jalapeños, or even incorporating other vegetables like bell peppers.

If you're looking for additional creaminess, consider adding a splash of milk or cream as you melt the cheese. Leftovers can be stored in an airtight container and reheated on the stove, making this dish not only delicious but also convenient!