Looking for a tasty dip to spice up your next party? Try this easy and delicious Cowboy Queso recipe, perfect for any occasion! Using taco seasoned ground beef, black beans, corn, Velveeta cheese, and more…you have a hearty dip that eats like a meal, but can be enjoyed any time!
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Are you a dip lover? My family sure is! From my Mexican Street Corn Dip, to my Texas Trash Dip, Layered Taco Dip, and this Cowboy Queso Dip, we love them all. Not only can this queso recipe be customized to fit your tastes, but it comes together quickly and is a party favorite! Add in your own toppings and make it your own!
Jump to:
What is Loaded Cowboy Queso?
This loaded dip recipe isn’t your typical Velveeta queso. Sure, it has Velveeta in it, but it also uses cream cheese and a Mexican cheese blend to create a creamy, cheesy base that everyone will devour. You then add in taco seasoned ground beef, corn, beans, Rotel, onions, and more making it packed with flavor. This Velveeta queso recipe is a party favorite whether hosting a game day celebration, Holidays, having people over, or simply looking for a delicious appetizer/snack option!
Ingredients Needed to make this Cowboy Queso Dip Recipe
Below is a brief overview of each ingredient needed. To see printable recipe card, scroll to the bottom of this post.
- Olive Oil– you’ll use this to cook the ground beef in a skillet.
- Ground Beef– you can also use ground chicken, ground turkey, pork, sausage, or chorizo in this recipe. Any type of cooked meat works in this cheese dip.
- Taco Seasoning Mix– one packet, or use my homemade taco seasoning to control the flavors a bit more.
- Velveeta– I use the Queso blanco cheese blend and cube it. If preferred, you can use regular Velveeta as well.
- Cream Cheese– this adds a creamy richness, be sure to let it get to room temperature so it combines into the mixture easier.
- Mexican Style Cheese– if you can’t find a Mexican blend at your grocery store, you can also use Pepper Jack Cheese or Monterey Jack Cheese.
- Milk– this helps the consistency when combined with the melted cheeses.
- Corn– canned is my go-to, drained and rinsed.
- Black Beans– drain and rinse them before adding them into the skillet.
- Red Onion– diced, you will need some for both IN the cheese dip and also as garnish.
- Jalapeno– freshly chopped is best, however, canned works too.
- Lime– juice from one medium lime.
- Rotel Tomatoes– no need to drain the can, simply add it and stir.
- Cilantro– freshly chopped cilantro.
How to make Cowboy Queso Dip with Velveeta Cheese
- Add olive oil to a large cast iron skillet and heat over medium heat. Add ground beef and cook until browned, about 7 to 10 minutes. Drain excess grease and stir in taco seasoning.
- Lower heat to medium-low. Add Velveeta cheese, Mexican-style cheese, cream cheese, and milk. Cook until melted, stirring occasionally.
- Stir in the canned corn, black beans drained, jalapeño, red onion, Rotel, and juice from 1 lime. Cook until everything is heated through and the queso is bubbly.
- Top with additional corn, beans, jalapeño, and fresh cilantro. Serve immediately and enjoy!
How to make this Velveeta Queso Dip in the Slow Cooker
This easy slow cooker version is perfect for hosting as you can assemble it, set it to keep warm, and people can dig in!
- Cook meat in large skillet over medium heat. Drain grease and add to your slow cooker.
- Add in all other ingredients and stir to combine.
- Place lid on top of crock pot and cook on low 3-4 hours, or high for about 2-3 hours. Stir frequently until cheese melts and is a creamy texture.
- Move to keep warm and serve with tortilla chips, vegetables, or as a nacho topping.
Tips for Success
- To add in a bit more flavor, use beer in place of the milk. It gives it a cheesy beer flavor!
- If you want more heat, you can add additional jalapenos, some hot sauce, or red pepper flakes.
- Don’t be afraid to add your own toppings. Avocado slices, tomatoes, additional ingredients, etc. Make this your own!
- Use medium heat versus high to avoid potentially burning the cheese mixture.
Storing and Making Ahead
- Allow leftovers to fully cool before moving to an airtight container in your refrigerator up to 3-4 days.
- It is not recommended to freeze this dip as it has dairy and will separate once thawed. Enjoy it fresh or keep it in fridge to use up.
- To make ahead, cook the meat and store in a container up to 3 days before combining with the other ingredients.
- To reheat, place cheese mixture into skillet on the stovetop and add a splash of milk. Stir over medium heat until creamy and heated through. You can also use the microwave in 30 second increments.
More Appetizer Recipes To Try
- Easy Fried Pickle Dip– made with cream cheese, dill pickles, and spices, this Fried Pickle Dip is the perfect appetizer for any party, gathering, or game day spread! Creamy, tangy, and crunchy, it’s a crowd favorite!
- Cajun Snack Mix– the ultimate bold and spicy snack to serve anytime! From game day, parties, Holidays, and more, this party mix is a favorite with everyone!
- Easy Cheeseburger Sliders– with seasoned ground beef, melty cheese, and a soft bun, everyone will be asking for seconds! Perfect to make ahead of time and any leftovers reheat perfectly!
- Baked Ricotta Dip– a warm, savory cheese dip that is packed with flavor! This quick and easy baked dip is perfect for game day, parties, or even as a snack option anytime that craving hits!
- Taco Crescent Rolls– perfect for quick weeknight dinners or as a game-day appetizer. Taco seasoned ground beef combined with your favorite salsa, stuffed inside a crescent roll! Add your favorite taco toppings and make these your own!
- Jalapeno Popper Dip– a cheesy dip made with all the same flavors you love in stuffed jalapeno poppers. Creamy, cheesy, and a crowd favorite!
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Loaded Cowboy Queso Dip
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ lb ground beef
- 1 tablespoon taco seasoning
- 16 oz Velveeta Queso Blanco cubed
- 4 oz cream cheese
- ½ cup Mexican Style Cheese shredded
- ¼ cup milk
- 1 cup corn
- 1 cup black beans
- ⅓ cup red onion chopped
- 1 jalapeno diced
- 1 lime juiced
- 10 oz Rotel don't drain
- ¼ cup cilantro chopped
Instructions
- Add olive oil to a large cast-iron skillet and heat over medium-high heat. Add ground beef and cook until browned, about 7 to 10 minutes. Drain excess grease and stir in taco seasoning.
- Lower heat to medium-low. Add Velveeta cheese, Mexican Style Cheese, cream cheese, and milk. Cook until melted, stirring occasionally.
- Stir in the canned corn, black beans, jalapeno, red onion, Rotel, and lime juice. Cook until everything is heated through and cheese mixture starts to bubble.
- Top with additional corn, beans, jalapeno, and cilantro. Serve immediately with tortilla chips and enjoy!
Crystal says
I don’t like black beans. Can suggest another kind of bean that I can use?
Kristin says
Kidney beans and pinto beans are great alternative options! If those don’t work, feel free to omit the beans altogether! Enjoy!