This Loaded Cowboy Queso is a lot like our favorite Velveeta + Rotel Dip, but kicked up a HUGE notch by adding sausage, black beans, cilantro, beer, and shredded pepper jack. Oh and don’t forget those homemade taco tortilla chips. So simple and so delicious! If you can’t tell, I’m a little bit in love!
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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 (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
- 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!