Appetizer
Habanero Cheddar Queso
Posted · by The Hangry Wife
🚨 Spice Warning 🚨
We’re skipping the tacos and tortillas this Taco Tuesday and making it scoopable! Watch out though, my Habanero Cheddar Queso might be a little TOO spicy for some of y’all 😉
Save this recipe for your next game day and tag your queso loving friend.
- Prep
- 15 minutes
- Total
- 45 minutes
- Serves
- 10–12
- Oven
- 350°F
Ingredients
- 1 lb ground beef
- 1 lb ground hot Italian sausage
- 1 packet Hidden Valley Ranch seasoning
- 1 packet taco seasoning
- 1 block Cabot Habanero Cheddar cheese, cubed
- 1 (32 oz) Velveeta, cubed
- 1 pack cream cheese, cubed
- 1 can Fire Roasted Rotel diced tomatoes with green chilies
- 1 can diced green chiles, undrained
- 1 can black beans, drained
- 1 can Southwest style corn with poblano and red peppers
- 1 lime, squeezed
- 1/2 cup red onion, diced
- 1/2 cup hot pickled jalapeños
- A squeeze of Mexicana crema
- Cilantro and green onion, for garnish
- Salt and pepper, to taste
- Tortilla chips, for dipping
Instructions
Brown the meats in a large pot. Drain the excess grease and add the meat back into the pot.
Add the ranch seasoning, taco seasoning, salt and pepper, Rotel and chiles. Stir to combine. Add all the cheeses and the rest of the ingredients, except the green onions and cilantro, and stir until everything is smooth and melty.
Pour into a baking dish and bake at 350°F for 15–20 minutes until bubbly. (You can skip the baking step and serve straight from the pot as well!)
Garnish with cilantro and green onions and serve hot with tortilla chips.
How did it turn out?
Tap a star to let others know how it turned out.
Made this? Buy me a margarita!
If this recipe saved dinner, a little tip keeps the recipes (and the margaritas) coming.
Buy Me a MargaritaMore like this
Follow @hangrywife for easy recipes that are actually worth making.
