Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef (or choice of sausage/chorizo) and cook until browned, breaking it up with a spoon as it cooks.

Once browned, drain excess fat if needed. Season with salt, pepper, and red pepper flakes if using, and stir.

Pour in the beer (or broth) and let it simmer for 4–5 minutes to reduce slightly and concentrate flavor.

Reduce heat to medium-low. Add the cubed Velveeta and shredded pepper jack cheese to the skillet, stirring constantly until the cheeses melt fully and form a smooth, creamy base.

Stir in the drained black beans, corn, bell peppers (if using), diced tomatoes with green chilies, red onion, and jalapeño until everything is evenly incorporated and heated through.

Continue to cook for 3–5 minutes, stirring occasionally, until the dip is hot, creamy, and well combined.

Remove from heat and stir in the chopped cilantro and lime juice if desired.

Transfer the Cowboy Queso to a serving bowl or serve straight from the skillet. Pair with tortilla chips, crackers, or veggies for dipping.