Queso is a staple in Texas. Queso is to Texans like water is to fish. It would be an accurate statement to say we wouldn’t know what to do with ourselves if we couldn’t order queso at a restaurant. I’ve never been to any proper gathering in Texas without queso. What I’m really trying to say is….queso is life. For years, I have kept this recipe under wraps. Honestly, I was quite territorial about it. After much thought and consideration, I realized my selfishness in not sharing so…..here it is, my queso crack recipe. Yes, queso crack because that’s how addicting it is once you have a bite.
Ingredients:
- 1lbs ground beef (lean)
- 1lbs ground breakfast sausage
- 1 block (16oz) HEB easy melt queso blanco
- 1 block (8oz) easy melt Mexican style cheese
- 1 can original rotel
- 1 can Mexican lime & cilantro rotel
- Salt & Pepper
- Cayenne pepper
- 2/3 cup sour cream
Directions:
- Brown the ground beef & breakfast sausage
- Drain excess fat
- Season the meat w/ salt, pepper & cayenne pepper (depending on your tolerance for spicy)
- Dice the cheese into small squares
- Add the cheese to the crockpot once diced w/ the rotel (drained)
- Add the meat to crockpot
- Add sour cream to the crockpot, stirring all ingredients together
- Cook on high stirring frequently for an hour
- Turn down to low, stirring occasionally for another hour
Having eaten this queso many times, I can attest to how delicious it is. Thank you for FINALLY sharing this recipe; I can’t wait to make it.
Thank you, Courtney! It only took me a few decades to finally share 😉