Cowboy Queso
Yield: 8 to 10 servings
INGREDIENTS
- 1 pound of ground beef
- ½ teaspoon of kosher salt
- ¼ teaspoon of black pepper
- ⅛ teaspoon of red pepper flakes
- ¾ cup of any IPA beer
- ½ cup of pepper Jack cheese, shredded
- 16 ounces of Velveeta cheese
- 1 cup of black beans, drained and rinsed
- 1/2 of a small red onion, diced
- 1 small jalapeno, seeded and diced
- 1 10-ounce can of diced tomatoes with green chilis, drained
- 2 dashes of Tabañero Key Lime Habanero Hot Sauce
- 1 tomato, diced
- 1 tablespoon of fresh cilantro, chopped
- 1 lime
- 1 bag of tortilla chips
INSTRUCTIONS
Add the ground beef to a skillet over medium-high heat. Cook for seven minutes or until cooked through, breaking up the meat as it cooks. Drain the grease and add the salt, pepper, and red pepper flakes. Stir to combine.
Add the IPA beer to the meat mixture and let simmer for five minutes. Reduce the heat to medium-low and add the shredded cheese and Velveeta cheese to the skillet. Stir to combine until all the cheese melts.
Add the black beans, red onion, jalapeno, and canned tomatoes and stir. Cook for five minutes or until everything is combined and heated through.
Top with two dashes of Tabañero Key Lime Habanero Hot Sauce. Garnish with fresh tomatoes, cilantro, and lime juice. Serve warm with tortilla chips.
Add the IPA beer to the meat mixture and let simmer for five minutes. Reduce the heat to medium-low and add the shredded cheese and Velveeta cheese to the skillet. Stir to combine until all the cheese melts.
Add the black beans, red onion, jalapeno, and canned tomatoes and stir. Cook for five minutes or until everything is combined and heated through.
Top with two dashes of Tabañero Key Lime Habanero Hot Sauce. Garnish with fresh tomatoes, cilantro, and lime juice. Serve warm with tortilla chips.