Prep: 15 mins – Cook: 15 mins – Total: 30 mins
- 2 8 packs Old El Paso Taco Boats
- 1 ounce taco seasoning
- Olive Oil Spray
- 1/2 lb. hot pork sausage or regular, casing removed (Such as Jimmy Dean)
- salt and pepper to taste
- 3/4 cup Pale Ale beer or your favorite type of beer
- 16 oz. Velveeta cut into 1” cubes
- 1/2 c. Shredded Pepper Jack cheese
- 1 can Rotel Tomatoes, undrained 14.5 ounce can
- 1 cup black beans drained and rinsed
- 1/4 cup chopped fresh cilantro
- Preheat oven to 350F
- Cut the Taco Boats in half width wise and place on a large baking sheet. Spray with olive oil spray (or drizzle with olive oil) and then sprinkle with the Taco Seasoning. Spray with more olive oil.
- Bake for 10 minutes, or until the taco boats are browned and crispy. Remove from the oven and set aside.
- While the chips are cooking, begin your dip. Start by browning the sausage in a medium skillet over medium heat. Use a wooden spatula to crumble and turn the sausage as it cooks.
- Once the sausage is cooked through, add in the beer and allow to cook down/reduce for 3-4 minutes, stirring occasionally.
- Stir in the Velveeta and shredded pepper jack. It should take about 3-5 minutes for all the cheese to melt in. Once melted, stir in the tomatoes, beans, and cilantro.
- Serve immediately with the homemade chips. Enjoy!
This delicious recipe and photos were created by the CookieRookie.com, we simply shared it. Check them out for more great ideas!