Cowboy Queso

Slow-cooker queso loaded with ground beef, peppers, beans and two cheeses.

This is the dip that comes to every branding, bonfire and football Sunday at our place. A pound of our ground beef gives it enough body to stand up on a chip, and the Crock-Pot keeps it warm as long as the crowd lasts. Make the beef and vegetables the night before if you want to save time.

Shop the cut: Ground Beef 80/20 — from $12, ships frozen Tuesday.

Ingredients

• 1 pound S Ranch Ground Beef
• 2 tablespoons olive oil (for sautéing)
• 1 medium onion, finely diced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 can (10 oz) diced tomatoes with green chilies (such as Rotel)
• ½ cup corn kernels (fresh or frozen)
• ¼ cup sliced jalapeños (fresh or pickled, based on your spice preference)
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• ½ cup heavy cream (or whole milk for a lighter option)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon cumin
• ¼ teaspoon smoked paprika
• Salt and pepper, to taste
• Optional garnishes: chopped cilantro, sliced green onions, extra jalapeños, a squeeze of lime
• Tortilla chips, for dipping

Instructions

1. Brown the ground beef: In a large skillet, heat the olive oil over medium-high heat. Add the S Ranch Ground Beef and cook, breaking it apart with a spoon, until browned and fully cooked (approximately 6–8 minutes). Drain any excess fat. Season the beef with salt, pepper, garlic powder, onion powder, cumin and smoked paprika. Stir well to combine, then remove from heat.
2. Prep the Crock-Pot: Transfer the browned ground beef to the Crock-Pot. Add the chopped onion, bell peppers, diced tomatoes with green chilies, corn, black beans and jalapeños.
3. Add cream and cheese: Pour in the heavy cream and mix all the ingredients together. Add the shredded cheddar and Monterey Jack cheeses, stirring to blend. For a creamier dip, feel free to add more cream or cheese.
4. Slow-cook: Cover the Crock-Pot and cook on low for 2–3 hours or on high for 1–2 hours, stirring occasionally to ensure the cheese melts completely and the flavors meld together. If the queso is too thick, adjust the consistency by adding a bit more cream or milk until you reach your preferred texture.
5. Adjust seasoning: Once cooking is complete, taste the queso and adjust the seasoning with more salt, pepper or jalapeños if you want a spicier dip.
6. Serve: Enjoy the Cowboy Queso straight from the Crock-Pot. Garnish with fresh chopped cilantro, green onions or additional sliced jalapeños if you like, and serve with tortilla chips.

Ranch tips

• Texture tip: Monitor the queso as it cooks. Since Crock-Pot temperatures can fluctuate, check it regularly after the first hour to ensure the cheese melts evenly. If it becomes too thick, simply stir in a little extra cream or milk.
• Make ahead: You can prepare the ground beef and vegetables in advance, store them in the refrigerator, and then add them to the Crock-Pot on the day you plan to serve.
• Keep it warm: After the queso is ready, set your Crock-Pot to the "warm" setting for a convenient serving option during parties or gatherings.

Cook 2–3 hr

Every cut in this recipe is 100% Black Angus, born, raised and finished on the S Ranch outside Hardin, Montana, dry-aged and cut in our own USDA-inspected plant. Beef boxes ship frozen every Tuesday.

Tag @sranchmeats — we love seeing what you're cooking.