Name: Cowboy Queso
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef; 1 tablespoon olive oil; 1/2 cup onion, finely diced; 2 cloves garlic, minced; 16 oz processed cheese, cubed; 1 cup shredded cheddar cheese; 1 cup milk; 1 can (10 oz) diced tomatoes with green chilies, drained; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Jump to Recipe·Leave a Review

I enjoy making this Cowboy Queso whenever I want a warm, creamy dip that feels comforting and filling. It’s rich, savory, and perfect for relaxed gatherings or cozy nights at home. I like how everything comes together quickly with simple ingredients and delivers big flavor every time.

Why You’ll Love This Recipe

I like this recipe because it’s easy to prepare and incredibly satisfying. The combination of seasoned ground beef, soft onions, and melted cheese creates a smooth, hearty dip that always feels indulgent. I also appreciate how flexible it is, since I can adjust the spice or texture based on my mood.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 lb ground beef
1 tablespoon olive oil
1/2 cup onion, finely diced
2 cloves garlic, minced
16 oz processed cheese, cubed
1 cup shredded cheddar cheese
1 cup milk
1 can (10 oz) diced tomatoes with green chilies, drained
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

I start by heating the olive oil in a large skillet over medium heat. I add the diced onion and cook it until it becomes soft and translucent. Next, I add the ground beef and cook it until fully browned, breaking it apart as it cooks. Once the beef is done, I stir in the garlic, chili powder, cumin, salt, and black pepper.

I reduce the heat to low and add the processed cheese, shredded cheddar cheese, and milk. I stir constantly until the cheeses are completely melted and the mixture is smooth. Finally, I fold in the diced tomatoes with green chilies and let the queso simmer for a few minutes until thick and creamy. I serve it warm.

Servings And Timing

I usually get about 6 servings from this recipe.
Preparation time takes around 10 minutes, and cooking time is about 15 minutes, so everything is ready in roughly 25 minutes.

Variations

I sometimes add diced jalapeños for extra heat or stir in cooked black beans for more texture. When I want a smokier taste, I add a pinch of smoked paprika. I also like using pepper jack cheese instead of cheddar for a slightly spicier flavor.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it slowly on the stovetop or in the microwave, stirring often and adding a small amount of milk to restore the creamy consistency.

FAQs

Can I make Cowboy Queso ahead of time?

I often prepare it earlier in the day and reheat it just before serving, and it works very well.

What should I serve with Cowboy Queso?

I like serving it with tortilla chips, crackers, or even over nachos or fries.

Can I make this queso less spicy?

I reduce the chili powder and use plain diced tomatoes instead of tomatoes with green chilies.

How do I keep the queso smooth?

I keep the heat low and stir continuously while the cheese melts.

Can I double this recipe?

I’ve doubled it before for parties, and it works great as long as I use a large enough pan.

Conclusion

I love this Cowboy Queso because it’s simple, comforting, and always a hit. Whenever I want an easy, cheesy dip that delivers bold flavor with minimal effort, this is the recipe I turn to.