In a large skillet over medium-high heat, cook and crumble the ground beef until it’s browned, approximately 5–7 minutes. Stir occasionally to ensure even cooking, and drain any excess grease before moving to the next step.

Once the beef is ready, stir in optional red pepper flakes, salt, and pepper to taste. Pour in pale ale, allowing the mixture to simmer for 4–5 minutes.

Lower the heat to medium-low, and add Velveeta cheese along with pepper jack cheese. Stir continuously as the cheese melts, creating a smooth and creamy texture—this should take about 3–4 minutes.

Carefully fold in black beans, finely diced red onion, and chopped fresh cilantro. Mix gently, allowing the fresh ingredients to combine with the warm queso.

Stir in the partially drained Rotel tomatoes, adding some juice if you prefer a thinner consistency. Allow the entire mixture to warm through for another 5 minutes on low heat.

Once everything is well-combined and warmed, serve your Cowboy Queso hot with crispy tortilla chips.