Get ready to dive into a dish that brings the bold flavors of the Southwest right to your table—Cowboy Queso. This hearty dip combines savory, spicy, and creamy elements to create a crowd-pleasing favorite. Whether you’re gearing up for a game day or just want a fun and tasty snack, this recipe will not disappoint.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 8-10

Ingredients:

• 1 pound ground sausage
• 32 oz Velveeta cheese, cubed
• 2 cups taco blend cheese, shredded
• 8 oz cream cheese, cubed
• 2 (10 oz) cans Rotel (diced tomatoes and green chilies)
• 1 (15 oz) can corn, drained
• 1 (15 oz) can black beans, drained and rinsed
• 1/2 cup red onion, diced
• Juice of 1 lime
• 2 tablespoons cilantro, chopped

Instructions:

1. Cook the Sausage: In a large skillet over medium heat, cook the ground sausage until it’s thoroughly cooked and crumbly. Be sure to drain any excess grease from the skillet once the sausage is cooked.
2. Melt the Cheese: Reduce the heat to medium-low. Add the cubed Velveeta, shredded taco blend cheese, and cubed cream cheese to the skillet with the sausage. Stir continuously until all the cheese has melted and the mixture is smooth.
3. Add the Veggies and More: Stir in the corn, both cans of Rotel, the black beans, and diced red onion into the cheese and sausage mixture. Continue to cook for 2-3 minutes, ensuring everything is well combined and heated through.
4. Finish with Freshness: Once everything is hot and bubbly, remove from heat and stir in the freshly squeezed lime juice and chopped cilantro. This will add a bright, fresh finish to your Cowboy Queso.
5. Serve: Transfer the queso to a serving bowl or keep it warm in a slow cooker. Serve with a selection of tortilla chips, fresh vegetables, or over nachos.

Serving Suggestions: Cowboy Queso is versatile and perfect for serving as a dip at parties or gatherings. It can also be used as a topping for baked potatoes, a filling for burritos, or even as a fun twist on macaroni and cheese.

Tips:

• For a spicier version, choose hot Rotel and add diced jalapeños or a dash of hot sauce.
• If the queso thickens over time, thin it out with a little milk or broth when reheating.

FAQs:

1. Can I make this ahead of time?
   Yes, you can prepare Cowboy Queso ahead of time and reheat it in a slow cooker or on the stove. Just stir well and heat slowly to avoid burning.
2. What can I use instead of Velveeta?
   If Velveeta isn’t available, you can use another processed cheese that melts well, or a combination of cheddar and Monterey Jack cheeses, adding a little cream for smoothness.
3. How can I store leftovers?
   Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently while stirring frequently.
4. Can this dip be frozen?
   Freezing is not recommended as the texture of the cheeses may change, affecting the smoothness of the queso.

With this Cowboy Queso, you’re sure to bring a little southwestern flair to any occasion. Enjoy the delicious blend of flavors and the smiles it brings to your guests’ faces!