Texas Queso Dip


  • 1lb breakfast sausage
  • 16oz pepper jack cheese
  • 32oz velveeta
  • 8oz cream cheese
  • 2 cans rotel
  • 1 cup chopped cilantro
  • 2 tbsp taco seasoning
  • 8oz beer (optional)


1. Brown the breakfast sausage in a pan, then set to the side to cool.

2. Chop the pepper jack cheese & velveeta into cubes about 1” wide.

3. Add the cubes of cheese to the bottom of crock pot & place the block of cream cheese on top.

4. Pour in both cans of rotel, then add the crumbled breakfast sausage.

5. Sprinkle the chopped cilantro over the top and season with the taco seasoning, then pour in 8oz of beer.

6. Melt on high at least one hour to fully melt. Serve and enjoy!