In a large skillet, heat a tablespoon of oil over medium-high heat. Add the ground beef, breaking it apart with a spatula. Cook for 6-8 minutes until browned and crumbly. Drain excess grease.

Stir in salt and pepper to taste, along with a pinch of red pepper flakes. Pour in the pale ale, reducing heat to medium, and simmer for 4-5 minutes.

Lower the heat to medium-low, then add the Velveeta and pepper jack cheeses to the skillet. Stir constantly for 5-7 minutes until all the cheese melts.

Gently fold in the black beans and diced red onion. Stir well to incorporate, cooking for another 2-3 minutes.

Pour in the Rotel tomatoes, stirring to combine. Cook for another 3-4 minutes, allowing flavors to meld.

Let the Cowboy Queso warm through for about 5 minutes. Transfer to a serving bowl and serve hot with tortilla chips.