15 minPrep Time
15 minCook Time
30 minTotal Time
- 2 (8 packs) Old El Paso Taco Boats
- 1 (1 ounce) packet Old El Paso Taco Seasoning
- Olive Oil Spray
- 1/2 lb. hot pork sausage (or regular), casing removed
- 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 (14.5-oz) can Rotel Tomatoes, undrained
- 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. It should take about 4-5 minutes for all the cheese to melt in.
- Stir in the Velveeta and shredded pepper jack. Once melted, stir in the tomatoes, beans, and cilantro.
- Serve immediately with the homemade chips. Enjoy!
- ***If making in a slow cooker, you can add all dip ingredients (cook the sausage fully first) into a slow cooker and cook on high for 2-3 hours, stirring occasionally. Enjoy!
This post has been sponsored by Old El Paso and Target. All opinions are 100% mine. Thank you SO much for supporting the brands that help support The Cookie Rookie!