Cowboy Queso
A rich and savory queso dip that brings together velvety cheeses, seasoned pork, zesty Rotel, sweet corn, and hearty beans—perfect for entertaining or game-day snacking.
Ingredients
- 1 can 15 oz black beans, drained and rinsed
- 32 ounces Velveeta cheese cubed
- 1 bag 8 oz shredded taco cheese blend
- 1 can 15 oz corn, drained
- 1 pound ground pork sausage
- 2 tablespoons chopped fresh cilantro
- 1/2 cup finely chopped red onion
- 2 cans 10 oz each Rotel
- 1 bar 8 oz cream cheese, cubed
- 1 lime juiced
- Tortilla chips or corn chips for serving
Instructions
- In a large skillet set over medium-high heat, brown the ground pork sausage, crumbling it with a spatula until fully cooked and no pink remains. Drain off any rendered fat.
- Reduce the heat to medium-low and add the cubed Velveeta, shredded taco cheese, and cubed cream cheese to the skillet. Stir continuously until all cheeses are completely melted and the mixture is smooth.
- Incorporate the Rotel, drained corn, black beans, chopped red onion, and freshly squeezed lime juice. Continue cooking and stirring for approximately 5 minutes, ensuring all components are thoroughly combined and heated through.
- Sprinkle chopped cilantro over the dip and serve immediately with tortilla chips or corn chips.
Notes
Serve directly from the skillet or transfer to a serving dish if preferred.
For prolonged warmth, place the queso in a slow cooker on the WARM setting.
Additional garnish ideas include diced tomatoes, chopped green onions, or sliced jalapeños.
Alternate proteins such as ground beef or turkey can be used in place of pork; seasoning with taco spices (chili powder, garlic powder, cumin) is recommended to enhance flavor.
For a slow cooker method, brown the meat separately, then combine all ingredients in the cooker and heat on LOW for 3–4 hours, stirring occasionally before serving with cilantro garnish.