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Cowboy Queso Dip

Cowboy queso dip combines browned beef and sausage with Velveeta, sharp cheddar, beans, and corn in a 12-inch skillet. The result is a smooth, hearty dip with a little jalapeño heat, served warm.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 lb ground beef 85% lean
  • 0.5 lb bulk pork sausage
  • 0.5 cup yellow onion finely diced
  • 1 jalapeño seeded and finely diced
  • 2 cloves garlic minced
  • 1 tsp chili powder
  • 0.5 tsp ground cumin
  • 1 package (16 oz) Velveeta cut into 1-inch cubes
  • 8 oz sharp cheddar cheese freshly grated
  • 1 can (10 oz) diced tomatoes with green chiles undrained
  • 0.5 cup whole milk
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup corn frozen

Equipment

  • 1 12-inch deep skillet

Method
 

  1. In a 12-inch deep skillet over medium-high heat, cook the ground beef, sausage, onion, and jalapeño, breaking up the meat, for 8 to 10 minutes, until the meat reaches 160°F and the onion is softened.
  2. Drain excess grease.
  3. Stir in the garlic, chili powder, and cumin and cook for 30 seconds, until fragrant.
  4. Reduce the heat to low and stir in the Velveeta, cheddar, tomatoes with their juices, and milk until the cheeses are melted and the mixture is smooth, about 5 minutes.
  5. Stir in the black beans and frozen corn.
  6. Cook over low heat for 3 to 5 minutes, stirring often, until heated through.
  7. Serve warm.

Notes

For the smoothest dip, grate the cheddar fresh and keep the heat low while melting the cheeses. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the cheese may become grainy when reheated. For a milder dip, omit the jalapeño.