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Cowboy queso in black cast iron skillet on wooden board, featuring creamy melted cheese with black beans and ground beef, garnished with fresh cilantro, diced tomatoes, and avocado slices, with tortilla chips on the side

Loaded Cowboy Queso

A rich and smoky cheese dip loaded with spicy chorizo, black beans, and diced tomatoes. Topped with fresh avocado and cilantro for the ultimate Texas-style party appetizer.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 people
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Spicy chorizo Or seasoned ground beef
  • 16 oz Velveeta cheese Cubed for even melting
  • 1 can Ro-Tel tomatoes 10 oz with green chilies
  • 1 can Black beans 15 oz, rinsed and drained
  • ½ cup Heavy cream Keeps dip silky
  • 1 large Avocado Diced for topping
  • ¼ cup Fresh cilantro Chopped

Equipment

  • 1 Skillet Large non-stick
  • 1 Cast Iron Pan For baking and serving
  • 1 Wooden spoon For stirring

Method
 

  1. Cook the spicy chorizo in a large skillet until it is fully browned and crumbly.
  2. Add cubed Velveeta, Ro-Tel, and heavy cream to the skillet over medium-low heat.
  3. Stir the mixture constantly until the cheese is liquid and the ingredients are combined.
  4. Fold the rinsed black beans into the cheese sauce until they are evenly distributed.
  5. Transfer the dip to a baking dish and sprinkle with shredded cheddar cheese.
  6. Bake at 350°F for ten minutes until the cheese is bubbly and the top is golden.
  7. Dollop fresh diced avocado and chopped cilantro onto the center of the hot dip.
  8. Serve immediately with a large bag of thick tortilla chips for dipping.

Notes

Always rinse the black beans thoroughly to keep the cheese sauce looking bright. Use a splash of heavy cream to ensure the dip stays silky and smooth as it cools.