Ingredients
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1 lb Velveeta cheese, cubed
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8 oz pepper jack cheese, shredded
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1/2 lb ground beef or sausage
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1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
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1 can (15 oz) black beans, rinsed & drained
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1/2 cup corn kernels (fresh, frozen, or canned)
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1/4 cup red onion, finely chopped
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1/4 cup fresh cilantro, chopped
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1 tbsp taco seasoning
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1/2 cup milk (optional, for thinner consistency)
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Tortilla chips, for serving
Instructions
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In a skillet over medium heat, cook ground beef or sausage until browned; drain excess grease.
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Add taco seasoning and stir to coat.
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In a large pot or slow cooker, combine Velveeta, pepper jack, cooked meat, Rotel, black beans, corn, and red onion.
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Heat on low, stirring occasionally, until cheese is fully melted and smooth.
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Stir in cilantro and milk (if you want a thinner queso).
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Serve warm with tortilla chips and enjoy that Tex-Mex kick!