Cowboy Queso
This cowboy queso is one skillet, 30 minutes, and the reason people stop mingling. It stays glossy and smooth for hours because you melt the cheese off the heat. Beef, two cheeses, Rotel, beans, and corn, all in one pan.
Equipment
- 10 or 12-inch cast-iron skillet
- Box grater
- Wooden spoon or heat-safe spatula
- Can opener
- Cutting board and chef's knife
Ingredients
- 1 lb ground beef (80/20)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade blend of chili powder, cumin, smoked paprika, garlic powder, and salt)
- 1 can (10 oz) Rotel diced tomatoes with green chiles, undrained
- 1 lb Velveeta, cut into cubes
- 8 oz sharp cheddar, shredded from the block
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn (or one can, drained)
- 1 tbsp pickled jalapeño brine
For the garnish
- pickled jalapeño slices
- cilantro leaves
- extra black beans
Instructions
- Heat the skillet over medium-high for a minute or two. Add the ground beef and break it up, then let it sit for 2–3 minutes before stirring. Season with the taco seasoning and cook until no pink remains, 6–7 minutes total.
- Push the beef to one side and tilt the skillet so the fat pools. Spoon out the excess, leaving about a tablespoon behind for flavor.
- Add the onion to the empty side and cook over medium heat for 3–4 minutes until translucent. Add the garlic and cook 30 seconds until fragrant.
- Pour in the Rotel with its liquid, the drained beans, and the corn. Scrape up the browned bits from the bottom and let it simmer for 5 minutes until slightly thickened.
- Turn off the heat and wait about 30 seconds so it stops bubbling. Patience here is what keeps the cheese smooth.
- Add the Velveeta cubes and shredded cheddar, then stir continuously off the heat until glossy and completely smooth, 2–3 minutes. If a stubborn lump remains, return to the lowest heat for 20–30 seconds.
- Stir in the pickled jalapeño brine and taste. You probably will not need salt, but a pinch is not a crime.
- Place the pickled jalapeño slices, cilantro, and extra black beans in a deliberate line or cluster across the top. Serve with warm tortilla chips and let people find their way to the skillet.
Notes
Shred the cheddar yourself: bagged shredded cheese has a coating that turns queso grainy. The key to smooth queso is melting the cheese off the heat. If it separates, stir in a splash of warm milk off the heat. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat low and slow on the stove with a splash of milk. Freeze for up to 3 months; the texture will soften slightly. For dairy-free, use a dairy-free processed cheese and cheddar shred. For more heat, add diced jalapeño with the onion and use hot Rotel.