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overhead view cowboy queso
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4.89 from 9 votes

Cowboy Queso

Warm, spicy cheesy dip loaded with chorizo sausage, black beans, corn, tomatoes, and lime. Great football/tailgate recipe.
Prep Time5 mins
Cook Time20 mins
Course: Appetizer
Cuisine: Mexican
Keyword: cowboy queso dip, spicy cheese dip
Servings: 6
Calories: 626kcal


  • 1 pound chorizo sausage
  • 10 ounce can Rotel tomatoes with green chilies
  • 1 cup pepper jack cheese grated
  • 16 ounces Velveeta cheese
  • 1/2 cup milk 2% used
  • 1 cup black beans drained and rinsed
  • 1 cup corn fresh, can or frozen
  • 1/4 cup cilantro minced
  • 2 tablespoons lime juice fresh squeezed
  • 1 Avocado sliced for garnish
  • optional: ground cayenne pepper


  • Add the chorizo to a large skillet over medium to medium high heat then cook until the sausage is no longer raw, breaking it up with a wooden spoon or spatula. Don’t add oil to the skillet. There’s enough fat already in the chorizo.
  • When the chorizo is finished cooking, drain any excess grease then dab the sausage with paper towels.
  • Lower the heat to medium-low then fold in the tomatoes, both cheeses and milk stirring to completely blend. I tear the Velveeta by hand as I drop it in, but you can also cube it with a knife.
  • After the cheeses are blended, gently fold in the black beans, corn, cilantro and lime juice. Continue cooking 2-3 minutes until everything is warm. Taste and if the dip isn't spicy enough for your taste, add a pinch of ground cayenne pepper.
  • Optional: reserve a few black beans, corn kernels and a sprinkle of cilantro as well as the sliced avocado for garnish. Serve warm with tortilla chips


Calories: 626kcal | Carbohydrates: 27.9g | Protein: 34.4g | Fat: 44.6g | Cholesterol: 123mg | Fiber: 6.1g | Calcium: 498mg