Description
A cheesy dip perfect for parties, made with ground beef, creamy cheeses, zesty tomatoes, and black beans.
Ingredients
- 1/2 lb ground beef
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
- 3/4 cup pale ale
- 1/2 cup pepper jack cheese, shredded
- 16 oz Velveeta cheese, cubed
- 1 (14.5 oz) can Rotel tomatoes, undrained
- 1 cup black beans, drained and rinsed
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
Instructions
- In a large skillet, brown the ground beef over medium-high heat. Drain the excess grease.
- Season the beef with salt, pepper, and optional red pepper flakes. Pour in the pale ale and simmer until it reduces by about half, around 4–5 minutes.
- Lower the heat to medium-low and add the Velveeta and pepper jack cheeses. Stir until melted and smooth.
- Stir in the Rotel tomatoes, black beans, red onion, and cilantro. Cook for 5 more minutes until everything is heated through and the flavors meld together.
- Serve hot with tortilla chips. Refrigerate leftovers and reheat gently. If the mixture becomes too thick, stir in a splash of milk to thin it out.
Notes
For a vegetarian version, skip the ground beef and add more beans or vegetables. Use lean ground beef to keep it from being too greasy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American