Directions
- 1Add two cans of evaporated milk to a crock pot.
- 2Tear up 1 lb of white American cheese and add it to the crock pot.
- 3Add one can of diced green chilies to the crock pot.
- 4Shred and add 1 lb of pepper jack cheese to the crock pot.
- 5Mix the cheese mixture well.
- 6Add 1.5 tablespoons of corn starch and continue mixing.
- 7Cook the queso on low for 2 to 3 hours.
- 8Chop potatoes into small cubes.
- 9Place the chopped potatoes on a sheet pan.
- 10Add a couple of tablespoons of oil to the potatoes and season with garlic powder and taco seasoning.
- 11Toss the potatoes well to coat.
- 12Bake the potatoes at 425 degrees Fahrenheit for about an hour, flipping a couple of times while cooking.
- 13Prepare a couple of pounds of taco meat as you would for tacos.
Ingredients
- 2 cans evaporated milk
- 1 lb white American cheese
- 1 can diced green chilies
- 1 lb pepper jack cheese
- 1.5 tbsp corn starch
- potatoes, chopped small
- 2 tbsp oil
- garlic powder
- taco seasoning
- 2 lbs taco meat
Equipment
crock potsheet pan
Tips
- Use a larger crock pot than initially expected.
- Flip potatoes a couple of times while baking.
- Optional additions for taco meat include onions or Rotel.
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