In a large skillet over medium-high heat, add the ground beef. Use a spatula to break it apart as it cooks, allowing it to brown evenly, about 6-8 minutes. Once browned, drain any excess grease.

Sprinkle in salt, pepper, and red pepper flakes over the cooked beef. Pour in 3/4 cup of pale ale and stir well. Let this simmer for 4-5 minutes.

Lower the heat to medium-low, then add cubed Velveeta and shredded pepper jack cheese to the skillet. Stir continuously until the cheeses are fully melted, about 3-5 minutes.

Gently fold in the black beans and finely diced red onion into the cheese mixture. Stir for another 2-3 minutes until evenly distributed.

Add the can of Rotel tomatoes (partially drained) to the skillet, mixing well. Allow to warm through for about 5 minutes.

Transfer the Cowboy Queso to a serving bowl. It’s best enjoyed hot, so serve it immediately with tortilla chips or veggies.