In a large, high-walled skillet, heat the pan over medium-high heat. Add the ground beef and cook while crumbling until browned and no longer pink, about 5–7 minutes. Drain the excess grease.

Stir in the red pepper flakes, salt, and pepper to taste. Pour in the pale ale and let simmer, reducing the liquid for about 4–5 minutes until slightly thickened, stirring occasionally.

Reduce the heat to medium-low and gradually add the cubed Velveeta and shredded pepper jack cheese, stirring continuously until completely melted, about 5 minutes.

Gently fold in the drained black beans, finely diced red onion, and fresh cilantro until evenly mixed, then incorporate the Rotel tomatoes.

Let the Cowboy Queso warm through for about 5 minutes, stirring gently to meld the flavors. Ensure it heats evenly and is bubbling slightly to indicate readiness.

Transfer your Cowboy Queso to a serving dish and enjoy it hot! Serve with crispy tortilla chips or use as a topping for tacos and burritos.