In a high-walled skillet, heat a splash of oil over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook for about 7–10 minutes or until fully browned.

Sprinkle in the salt, pepper, and optional red pepper flakes, stirring to incorporate. Pour in the pale ale and let it simmer on medium-high for 4–5 minutes.

Reduce heat to medium-low, adding the cubed Velveeta and shredded pepper jack cheese, stirring until melted and smooth.

Gently fold in the black beans, red onion, and cilantro, cooking for another 2 minutes to warm through.

Stir in the drained Rotel tomatoes, mixing thoroughly. Adjust consistency with retained tomato juice if needed, simmer for an additional 2–3 minutes.

Allow dip to warm on low heat for about 5 minutes, stirring gently to prevent sticking. Serve hot.