Description
A delightful and hearty dip featuring a savory mix of ground beef, creamy cheeses, and colorful vegetables, perfect for gatherings and casual meals.
Ingredients
- 1/2 lb ground beef
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
- 3/4 cup pale ale (or substitute with broth for a non-alcoholic version)
- 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 any excess grease.
- Season the beef with salt, pepper, and a pinch of red pepper flakes if using. Pour in the pale ale and simmer until reduced by about half (4–5 minutes).
- Lower the heat to medium-low and add the cubed Velveeta and shredded pepper jack cheeses. Stir until melted and smooth.
- Add the undrained Rotel tomatoes, black beans, diced red onion, and chopped cilantro. Cook for an additional 5 minutes until heated through.
- Serve hot with tortilla chips for dipping. Refrigerate leftovers and reheat gently.
Notes
Choose quality ingredients for the best flavor. Adjust spices to your liking and consider adding extra toppings for presentation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Southwestern