In a large skillet over medium-high heat, add the ground beef, breaking it apart with a spatula. Cook until it’s fully browned, about 6-8 minutes. Drain excess grease carefully.

Reduce the heat to medium and stir in salt, pepper, and red pepper flakes if desired. Pour in the pale ale and let it simmer for 4-5 minutes.

Lower the heat to medium-low and add the cubed Velveeta cheese and shredded pepper jack cheese. Stir continuously until the cheese melts completely, about 5-7 minutes.

Fold in the drained and rinsed black beans, diced red onion, and chopped cilantro. Stir until everything is fully combined.

Carefully mix in the partially drained can of Rotel tomatoes, adjusting the thickness per your preference.

Allow the Cowboy Queso to warm through for about 5 minutes, stirring occasionally. Serve immediately with tortilla chips.