In a large high-walled skillet, heat over medium-high heat. Add the ground beef and cook, crumbling it with a spatula until fully browned, about 6-8 minutes.

Stir in optional red pepper flakes to taste, along with salt and pepper. Pour in pale ale and let the mixture reduce for 4-5 minutes.

Lower the heat to medium-low and add both the Velveeta and pepper jack cheese. Stir continuously for about 3-5 minutes until melted completely.

Gently fold in the black beans, finely chopped red onion, and fresh cilantro. Cook for an additional 2 minutes until heated through.

Add the Rotel tomatoes into the mix. Stir gently and allow the Cowboy Queso to warm through for 5 minutes.

Transfer the Cowboy Queso to a serving dish or keep it in the skillet. Serve hot with tortilla chips or as a topping.