This is my favorite dip for when you're having friends over. I've made it a handful of times for football games and other sporting occasions and it's always been cleared out.

Recipe from Pellets and Pits for their "Loaded Cowboy Queso Dip."

Ingredients:

• 8 oz ground beef
• 8 oz chorizo *Or substitute an extra 8 oz of ground beef.
• ½ cup diced red onion
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 8 oz block pepper jack cheese freshly grated
• 8 oz Velveeta cubed
• 4 oz cream cheese softened
• ¾ cup milk
• 15 oz can black beans rinsed and drained
• 15 oz can corn drained
• 14 oz can Rotel
• 2 jalapenos seeds removed and finely diced
• optional garnishes: sliced jalapeños, cilantro, sour cream, diced tomatoes, sliced green onions

Instructions:

1. Cook the chorizo, ground beef, and diced red onion in a cast iron skillet over medium heat until browned and crumbly. Drain any excess grease. *You can also use a paper towel to dab excess grease from the top of the pan.

2. Preheat oven to 325F

3. Season the meat and onion mixture with salt, black pepper, and cumin. Stir to combine.

4. Add the grated pepper jack cheese, cubed Velveeta, cream cheese, milk, drained corn, rinsed and drained black beans, Rotel, and diced jalapeños to the cast iron skillet with the meat. *No need to stir yet.

5. Place the cast iron skillet directly in the oven and cook for 45 minutes. After 30 minutes, stir until well combined.

6. Carefully remove the cast iron skillet from the oven. Garnish the dip with chopped cilantro, sliced jalapeños, etc. and serve warm with tortilla chips, corn chips, crackers, or your favorite dippers.

This is my favorite dip for when you're having friends over. I've made it a handful of times for football games and other sporting occasions and it's always been cleared out.

Recipe from Pellets and Pits for their "Loaded Cowboy Queso Dip."

Ingredients:

• 8 oz ground beef
• 8 oz chorizo *Or substitute an extra 8 oz of ground beef.
• ½ cup diced red onion
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 8 oz block pepper jack cheese freshly grated
• 8 oz Velveeta cubed
• 4 oz cream cheese softened
• ¾ cup milk
• 15 oz can black beans rinsed and drained
• 15 oz can corn drained
• 14 oz can Rotel
• 2 jalapenos seeds removed and finely diced
• optional garnishes: sliced jalapeños, cilantro, sour cream, diced tomatoes, sliced green onions

Instructions:

1. Cook the chorizo, ground beef, and diced red onion in a cast iron skillet over medium heat until browned and crumbly. Drain any excess grease. *You can also use a paper towel to dab excess grease from the top of the pan.

2. Preheat oven to 325F

3. Season the meat and onion mixture with salt, black pepper, and cumin. Stir to combine.

4. Add the grated pepper jack cheese, cubed Velveeta, cream cheese, milk, drained corn, rinsed and drained black beans, Rotel, and diced jalapeños to the cast iron skillet with the meat. *No need to stir yet.

5. Place the cast iron skillet directly in the oven and cook for 45 minutes. After 30 minutes, stir until well combined.

6. Carefully remove the cast iron skillet from the oven. Garnish the dip with chopped cilantro, sliced jalapeños, etc. and serve warm with tortilla chips, corn chips, crackers, or your favorite dippers.

This is my favorite dip for when you're having friends over. I've made it a handful of times for football games and other sporting occasions and it's always been cleared out.

Recipe from Pellets and Pits for their "Loaded Cowboy Queso Dip."

Ingredients:

• 8 oz ground beef
• 8 oz chorizo *Or substitute an extra 8 oz of ground beef.
• ½ cup diced red onion
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 8 oz block pepper jack cheese freshly grated
• 8 oz Velveeta cubed
• 4 oz cream cheese softened
• ¾ cup milk
• 15 oz can black beans rinsed and drained
• 15 oz can corn drained
• 14 oz can Rotel
• 2 jalapenos seeds removed and finely diced
• optional garnishes: sliced jalapeños, cilantro, sour cream, diced tomatoes, sliced green onions

Instructions:

1. Cook the chorizo, ground beef, and diced red onion in a cast iron skillet over medium heat until browned and crumbly. Drain any excess grease. *You can also use a paper towel to dab excess grease from the top of the pan.

2. Preheat oven to 325F

3. Season the meat and onion mixture with salt, black pepper, and cumin. Stir to combine.

4. Add the grated pepper jack cheese, cubed Velveeta, cream cheese, milk, drained corn, rinsed and drained black beans, Rotel, and diced jalapeños to the cast iron skillet with the meat. *No need to stir yet.

5. Place the cast iron skillet directly in the oven and cook for 45 minutes. After 30 minutes, stir until well combined.

6. Carefully remove the cast iron skillet from the oven. Garnish the dip with chopped cilantro, sliced jalapeños, etc. and serve warm with tortilla chips, corn chips, crackers, or your favorite dippers.

This is my favorite dip for when you're having friends over. I've made it a handful of times for football games and other sporting occasions and it's always been cleared out.

Recipe from Pellets and Pits for their "Loaded Cowboy Queso Dip."

Ingredients:

• 8 oz ground beef
• 8 oz chorizo *Or substitute an extra 8 oz of ground beef.
• ½ cup diced red onion
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 8 oz block pepper jack cheese freshly grated
• 8 oz Velveeta cubed
• 4 oz cream cheese softened
• ¾ cup milk
• 15 oz can black beans rinsed and drained
• 15 oz can corn drained
• 14 oz can Rotel
• 2 jalapenos seeds removed and finely diced
• optional garnishes: sliced jalapeños, cilantro, sour cream, diced tomatoes, sliced green onions

Instructions:

1. Cook the chorizo, ground beef, and diced red onion in a cast iron skillet over medium heat until browned and crumbly. Drain any excess grease. *You can also use a paper towel to dab excess grease from the top of the pan.

2. Preheat oven to 325F

3. Season the meat and onion mixture with salt, black pepper, and cumin. Stir to combine.

4. Add the grated pepper jack cheese, cubed Velveeta, cream cheese, milk, drained corn, rinsed and drained black beans, Rotel, and diced jalapeños to the cast iron skillet with the meat. *No need to stir yet.

5. Place the cast iron skillet directly in the oven and cook for 45 minutes. After 30 minutes, stir until well combined.

6. Carefully remove the cast iron skillet from the oven. Garnish the dip with chopped cilantro, sliced jalapeños, etc. and serve warm with tortilla chips, corn chips, crackers, or your favorite dippers.