Cowboy Queso

Cowboy Skillet Queso

This recipe is everything you want wrangled into one, warm dip! It's got a spicy kick that pairs perfectly with the cheese, chorizo sausage, black beans, corn, tomatoes, and lime.
4.34 from 3 votes
Prep Time 5 mins
Cook Time 20 mins
Course Appetizer
Servings 6


  • 1 lb chorizo sausage
  • 1 (10 oz) can Rotel tomatoes with green chilies
  • 1 cup pepper jack cheese grated
  • 16 oz Velveeta cheese
  • 1/2 cup milk
  • 1 cup black beans drained and rinsed
  • 1 cup corn fresh, can or frozen
  • 1/4 cup cilantro minced
  • 2 tbsp lime juice fresh squeezed
  • 1 Avocado sliced
  • Ground cayenne pepper optional


  • Add the chorizo to a large skillet over medium to medium high heat. Cook until the sausage is no longer raw, breaking it up with a wooden spoon or spatula. Donʼt add oil to the skillet.
  • 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. Stir until blended.
  • 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.
  • Add a pinch of ground cayenne pepper to taste.
  • Use black beans, corn, a sprinkle of cilantro and sliced avocado for garnish.
  • Serve warm with tortilla chips.


Keyword appetizer, circle kichen, cowboy, cowboy queso
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