Cowboy Queso

Ingredients

• 1/2 lb. ground beef
• Salt and pepper, to taste
• Pinch of Red Pepper Flakes optional
• 3/4 cup Pale Ale or your favorite kind of beer
• 1 16 oz. block Velveeta cheese, cut into 1 inch cubes
• 1/2 cup Shredded Pepper Jack cheese
• 1 14.5 oz. can Rotel Tomatoes partially drained
• 1 cup black beans drained and rinsed
• 1/4 cup red onion finely diced
• 1/4 cup fresh cilantro chopped

Directions

• In a large, high-walled cooking pan over medium heat, brown and crumble the bottom meat, adding in desired amounts of salt and pepper.

• Once it’s nice and brown, drain any excess grease, add the crushed red pepper flakes and add the brew. Let the brew cut back for concerning 4-5 minutes.

• Add within the cheese and let it soften and simmer, stirring often.

• Once the cheese is unfrozen, stir within the beans, red onions, and cilantro. Add the tomatoes and a few of the juice from the will, as long as you would like it to be a bit diluent in consistency. If you have already reached your required level of thickness, do not add any juice.