For those of you who really object to using processed cheese in a recipe, here’s a way around it that still allows you a quick and easy CHEESY dip! This dip can be prepared in 1-2 days in advance and simply reheated to serve. The flavors will intensify this way and it’s also a yummy slow-cooker recipe for when the gang is coming over. Use your favorite taco seasoning, and I sometimes stretch this recipe a bit by adding an extra can of black beans or even chili beans. Nary a soul has ever objected as of yet!
1 lb. ground pork sausage
1 heaping tablespoon taco seasoning
1/2 – 3/4 tsp. red pepper flakes
14 oz. can black beans, drained and rinsed
2 cups salsa
1/2 cup chicken broth
2 Tbs. unsalted butter
2 Tbs. all-purpose flour
1 3/4 cups milk (I use 2%)
1 cup shredded sharp cheddar cheese
chopped cilantro, for garnish
chopped scallions, for garnish
In your favorite cast iron skillet, over medium high heat, cook sausage until nicely browned and no pink remains, crumbling into small pieces. Drain off fats.
Stir in taco seasoning, red pepper flakes, beans, salsa, and chicken broth.
In a separate skillet, over medium low heat, melt butter; whisk in flour, forming a thick paste. Slowly whisk in milk, a little at a time, simmering sauce until it is thickened and smooth. Stir in cheese, then add prepared cheese sauce to the sausage mixture in the cast iron skillet. Mix until well combined.
Top with cilantro and scallions as garnish. Serve with tortilla chips.
Now You’re Cookin’,