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Venison Queso Beer Dip

As always, when watching football... there must be snacks! This one was definitely a "fan favorite" and VERY simple to make. The theme of the party was tacos and margaritas, so this fit perfect.
This recipe is great because once you brown the meat, all you have to do is put everything in the pan till it melts and transport to a crockpot.

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes


  • 1 pound ground venison

  • 1/4 cup red onion, chopped

  • 1 teaspoon cumin

  • Salt and pepper to taste

  • 1/2 cup shredded pepper jack cheese

  • 16 ounces Velveta cheese

  • 4 ounce can diced green chiles

  • 15 ounce can black beans, drained and rinsed

  • 14.5 ounce can fire-roasted diced tomatoes

  • 1/2 cup beer,


  1. Add venison, red onion, cumin and salt and pepper to a deep pan and brown over medium heat.

  2. Once fully cooked add in the shredded pepper jack and Velveta cheese, stir frequently until cheese is fully melted.

  3. Add in tomatoes, green chiles, and rinsed black beans, stir to combine. Reduce heat to low and let cook for five minutes, stirring occasionally. (If you'd like more heat, add in jalapeños at this time).

  4. Stir in beer (add more or less depending on the consistency you prefer).

  5. Remove from heat and serve with tortilla chips.

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