Ingredients
Scale
- 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 over medium-high heat, brown the ground beef until it’s fully cooked and crumbly, about 5–7 minutes. Drain the excess grease for a lighter result.
- Season the meat with salt, pepper, and a pinch of red pepper flakes if you enjoy a bit of heat.
- Pour in the pale ale and allow it to simmer until reduced by about half, roughly 4–5 minutes.
- Lower the heat to medium-low and add the Velveeta and pepper jack cheeses. Stir continuously until the mixture is smooth and creamy, approximately 2–3 minutes.
- Stir in the Rotel tomatoes, black beans, red onion, and cilantro. Cook for another 5 minutes, ensuring everything is heated through.
- Serve hot with tortilla chips for dipping.
Notes
Feel free to substitute the beef with sautéed mushrooms or beans for a vegetarian version. Store leftovers in an airtight container and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 23g
- Cholesterol: 55mg