First, I heated a large skillet over medium-high heat and added the ground beef. I broke it apart with a spoon and let it brown until fully cooked. I seasoned it lightly with salt, pepper, and a dash of red pepper flakes to give it a little kick. Once cooked, I drained off any extra fat.

Next, I poured in the beer and let it bubble for around 5 minutes. This helps the flavors blend and gives the beef a rich, tangy twist. You can really smell the depth it adds as it simmers down—so good!

With the heat lowered to medium, I stirred in the cubed Velveeta and shredded Pepper Jack. I made sure to stir frequently so nothing stuck. The cheese slowly transformed into a velvety smooth sauce. This step alone made the kitchen smell heavenly!

Once the cheese was fully melted and gooey, I added the Rotel tomatoes, drained black beans, red onion, and fresh cilantro. I gave everything a good stir so the ingredients were evenly combined. It looked super colorful and festive—just what you want for a party dip.

I transferred the finished queso to a serving dish and garnished it with a little more cilantro on top. You can keep it in a small slow cooker to stay warm during a party. I served it with tortilla chips, but veggies work great too if you're going low-carb.