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Best Ever Loaded Cowboy Queso Dip

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Ingredients

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 (Such as Jimmy Dean)
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

Best Ever Loaded Cowboy Queso Dip

Directions

Here’s for you the deliciously awesome Best Ever Loaded Cowboy Queso Dip. So just go and grab this recipe now!



Steps

1
Done

Preheat oven to 350F

2
Done

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.

3
Done

Bake for 10 minutes, or until the taco boats are browned and crispy. Remove from the oven and set aside.

4
Done

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.

5
Done

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.

6
Done

Stir in the Velveeta and shredded pepper jack. Once melted, stir in the tomatoes, beans, and cilantro.

7
Done

Serve immediately with the homemade chips. Enjoy!

8
Done

***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!

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