Ingredients
Scale
- 1 pound ground pork sausage
- 32 ounces Velveeta cheese (cubed)
- 1 bag (8 oz) shredded taco cheese blend
- 1 bar (8 oz) cream cheese (cubed)
- 2 cans (10 oz each) Rotel
- 1 can (15 oz) corn (drained)
- 1 can (15 oz) black beans (drained & rinsed)
- 1/2 cup finely chopped red onion
- 1 lime (juiced)
- 2 tablespoons chopped fresh cilantro
- tortilla chips or corn chips for serving
Instructions
- Cook and crumble the ground sausage inside a large skillet pan, like a cast iron skillet, over medium high heat until the meat is no longer pink. Drain the excess grease from the pan.
- Reduce the heat to medium-low and add the velveeta cheese, shredded taco cheese blend, and cream cheese to the skillet pan. Cook until the cheese is melted and smooth.
- Stir in the corn, Rotel, black beans, red onion, and lime juice. Cook and stir for about 5 minutes until everything is combined and warmed through.
- Garnish the cowboy queso with the chopped cilantro and serve with tortilla chips or Fritos scoops. * Serve the dip right from the skillet pan or you can remove it to a serving platter or dish if wanted.* To keep the dip warm for a party or event, transfer the queso dip to a slow cooker and turn it on WARM. * Other optional garnishes are chopped tomatoes, green onion, sliced jalapeños .