Food and Recipes Dish Dips Loaded Queso Is A Sign That Football Season Has Arrived Be the first to rate & review! Have you tried serving queso over guacamole? This loaded queso recipe is proof you should. Inspired by the delicious loaded queso served at Torchy’s Tacos—voted the best tacos in Texas by Southern Living readers in our 2023 South's Best awards—we’ve created this spicy and creamy dip that's taken to the next level with a hidden layer of guac. It truly has it all: chorizo, beans, Ro-Tel, and lots of cheese, of course. And like magic, even when cold, it retains a silky, dippable consistency (you can thank Velveeta for that). By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in Dotdash Meredith test kitchens since 2017. Southern Living's editorial guidelines Published on September 6, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Caitlin Bensel; Food Stylist: Torie Cox Active Time: 15 mins Total Time: 15 mins Servings: 12 Caitlin Bensel; Food Stylist: Torie Cox Ingredients 1/2 lb. Mexican chorizo, casings removed 1 cup Mexican lager (such as Modelo) 1 lb. white processed cheese (such as Velveeta), cubed 2 oz. pepper Jack cheese, shredded (about 1/2 cup), plus more for garnish 1 (15-oz.) can black beans, drained and rinsed (about 1 1/2 cups) 1 (10-oz.) can fire-roasted diced tomatoes with green chiles (such as Ro-Tel), undrained 1/4 cup chopped fresh cilantro, plus more for garnish Pickled jalapeño slices, for garnish Tortilla chips, for serving Guacamole, for serving Directions Cook chorizo: Heat a medium-size nonstick skillet over medium-high. Add chorizo, and cook, stirring often, until cooked through and browned, about 6 minutes. Caitlin Bensel; Food Stylist: Torie Cox Add beer, and scrape up any browned bits on bottom of skillet. Continue to cook, stirring occasionally, until liquid is almost evaporated, about 4 minutes. Caitlin Bensel; Food Stylist: Torie Cox Add cheeses: Add cheeses, and cook, stirring often, until melted, about 2 minutes. Caitlin Bensel; Food Stylist: Torie Cox Add beans: Stir in black beans, diced tomatoes, and cilantro. Caitlin Bensel; Food Stylist: Torie Cox Transfer to a serving bowl, and garnish with additional pepper Jack, additional cilantro, and pickled jalapeño slices. Serve with tortilla chips and guacamole. Caitlin Bensel; Food Stylist: Torie Cox Rate It Print