Loaded Cowboy Queso

Yep.  We made it!  We actually did it within a week of me sharing the recipe saying we needed to make it... but seems to take me a while to sit down and actually write about it.

Game-Changer!  I can't even tell you how delicious it is.  You just have to try it.  You also have to make the tortilla boats because the vessel in which the dip reaches your mouth is a VERY important part of this equation.

Quick Nutshell for the Vessels (chips would work too but these really take it to the next level!):

Preheat over to 350

Cut the taco boats in half, spray with non-stick spray and sprinkle with taco seasoning

We also cut Naan bread into pieces and did the same thing

The taco boats were baked about 10 minutes until crispy and the naan pieces needed about 5 minutes longer.

It's Dip Time!
1/2 lb chorizo, cooked and drained
1/2 can Miller Lite
8 oz velvetta cheese
4 oz  pepperjack cheese
1 can rotel
1/2 cup black beans, drained
1/2 cup corn and peppers, drained
2 tablespoons parsley, chopped (The recipe calls for cilantro but Mark isn't a big fan and we made this on his Birthday Eve... so it was all about what he likes.)

Put everything in crockpot (except parsley) on low for 1-2 hours, stirring occasionally until melted and heated through.  Right before serving stir in parsley.

Happy Sunday Funday!  Thanks for stopping by!