One-Pot Cowboy Queso
This One-Pot Cowboy Queso is a hearty, cheesy dip packed with ground beef, chorizo, and a kick of spice, perfect for any gathering. It's incredibly easy to make and guaranteed to be a crowd-pleaser.
Equipment
- Large, heavy-bottomed pot or Dutch oven
- Spoon
Ingredients
Meat
- 1 lb Ground Beef
- 1/2 lb Chorizo Sausage (or ground pork sausage)
Vegetables
- 1 medium Onion, finely chopped
- 1 Bell Pepper (any color), diced
- 1-2 Jalapeños seeded and minced (omit for milder)
- 3 cloves Garlic, minced
Dairy & Cheese
- 1 can (10 oz) Diced Tomatoes with Green Chiles (like Rotel), undrained
- 1 can (12 oz) Evaporated Milk
- 4 oz Cream Cheese, softened
- 1 block (16 oz) Processed Cheese (like Velveeta), cubed
- 1 cup Cheddar Cheese, shredded
Seasonings
- 1 tsp Chili Powder
- 1/2 tsp Cumin
- 1/2 tsp Smoked Paprika
- Salt to taste
- Black Pepper to taste
Garnish (Optional)
- Fresh Cilantro, chopped
Instructions
Cooking
- Brown the ground beef and chorizo in a large pot over medium-high heat, then drain excess grease and set aside.
- Reduce heat to medium, then sauté onion, bell pepper, and jalapeño until soft, and add minced garlic for one minute.
- Return the cooked meat to the pot, stir in undrained diced tomatoes with green chiles, evaporated milk, chili powder, cumin, and smoked paprika, then bring to a gentle simmer.
- Reduce heat to low and stir in softened cream cheese, cubed processed cheese, and shredded cheddar cheese until smooth and creamy for about 5-10 minutes.
Serving
- Taste and season the queso with salt and black pepper as needed before garnishing with fresh chopped cilantro, then serve immediately.
Notes
For a creamier dip, ensure all cheeses are at room temperature before adding them to the pot. Adjust the amount of jalapeños to your preferred spice level, or omit for a milder queso. This dip is best served warm with tortilla chips, crackers, or even as a topping for tacos or nachos.