In a large skillet over medium-high heat, add the ground beef and cook until fully browned, about 6-8 minutes. Drain any excess fat and set the skillet aside.

Stir in salt, pepper, and red pepper flakes to the browned beef, mixing well. Pour in the pale ale and let this simmer for 4-5 minutes.

Lower the heat to medium-low and add the Velveeta and pepper jack cheese to the skillet. Stir until fully melted, about 5 minutes.

Gently fold in the black beans and chopped red onion. Then add the Rotel tomatoes and stir until evenly distributed.

Allow the Cowboy Queso to heat through for an additional 5 minutes. Transfer to a serving bowl and serve with tortilla chips.