Heck Yeah! Cowboy queso dip that you’ll want to binge on.
We have all these parties and get togethers going on…all of them requiring the best party foods. This LOADED COWBOY QUESO with HOMEMADE TACO TORTILLA CHIPS is out of this world, SO simple, fool proof, and sure to please. You can make it in a skillet or in a slow cooker, making it an instant favorite. Bring on the cheese please!
Courtesy of Becky Hardin @ The Cookie Rookie
LOADED COWBOY QUESO WITH HOMEMADE TACO TORTILLA CHIPS
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2 (8 packs) Old El Paso Taco Boats
1 (1 ounce) packet Old El Paso Taco Seasoning
Olive Oil Spray
1/2 lb. hot pork sausage (or regular), casing removed
salt and pepper to taste
3/4 cup Pale Ale beer (or your favorite type of beer)
16 oz. Velveeta, cut into 1” cubes
1/2 c. Shredded Pepper Jack cheese
1 (14.5-oz) can Rotel Tomatoes, undrained
1 cup black beans, drained and rinsed
1/4 cup chopped fresh cilantro
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Preheat oven to 350F
Cut the Taco Boats in half width wise and place on a large baking sheet. Spray with olive oil spray (or drizzle with olive oil) and then sprinkle with the Taco Seasoning. Spray with more olive oil.
Bake for 10 minutes, or until the taco boats are browned and crispy. Remove from the oven and set aside.
While the chips are cooking, begin your dip. Start by browning the sausage in a medium skillet over medium heat. Use a wooden spatula to crumble and turn the sausage as it cooks.
Once the sausage is cooked through, add in the beer and allow to cook down/reduce for 3-4 minutes, stirring occasionally. It should take about 4-5 minutes for all the cheese to melt in.
Stir in the Velveeta and shredded pepper jack. Once melted, stir in the tomatoes, beans, and cilantro.
Serve immediately with the homemade chips. Enjoy!
***If making in a slow cooker, you can add all dip ingredients (cook the sausage fully first) into a slow cooker and cook on high for 2-3 hours, stirring occasionally. Enjoy!