Description
A creamy and cheesy Velveeta Queso dip with ground beef and black beans.
Ingredients
Scale
- ½ lb ground beef
- Salt and black pepper, to taste
- Pinch red pepper flakes (optional)
- ¾ cup beef broth
- ½ cup shredded pepper jack cheese
- 16 oz Velveeta cheese, cubed
- 1 (14.5 oz) can Rotel tomatoes, partially drained
- 1 cup black beans, drained and rinsed
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped
Instructions
- Cook and crumble ground beef in a large skillet over medium-high heat until fully cooked. Drain excess grease.
- Season with salt, pepper, red pepper flakes, and add beef broth. Simmer 4–5 minutes to reduce slightly.
- Lower heat to medium-low. Add Velveeta and pepper jack cheese, stirring occasionally until melted and smooth.
- Stir in black beans, red onion, and cilantro.
- Add tomatoes, adjusting liquid for desired consistency. Heat through for about 5 minutes and serve warm.
Notes
- Beef or chicken broth works well as a replacement for beer.
- Can be made in a slow cooker: brown beef first, then combine all ingredients and heat on low 4–5 hours or high 2 hours.
- Serve with tortilla chips or fresh vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 352
- Sugar: 6 g
- Sodium: 1276 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 66 mg
Keywords: Velveeta Queso, Queso dip, cheese dip, Mexican appetizer