Description
A perfect party dip combining bold flavors and creamy textures, ideal for game day or casual gatherings.
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 excess grease.
- Season with salt, pepper, and optional red pepper flakes. Add pale ale; simmer until reduced by about half, 4–5 minutes.
- Lower heat to medium-low; add Velveeta and pepper jack cheeses; stir until melted and smooth.
- Stir in Rotel tomatoes, black beans, red onion, and cilantro; cook for 5 more minutes until heated through and flavors meld.
- Serve hot with tortilla chips; refrigerate leftovers and reheat gently. If the mixture is too thick, stir in a splash of milk to thin.
Notes
Pair with tortilla chips for dipping or use as a topping for nachos, baked potatoes, tacos, or burritos. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex