Directions
- 1Add two cans of evaporated milk to a crockpot.
- 2Tear up 1 lb of white American cheese and add it to the crockpot.
- 3Add a can of diced green chilies to the crockpot.
- 4Shred 1 lb of pepper jack cheese and add it to the crockpot.
- 5Mix the cheese mixture really well.
- 6Add 1 and 1/2 tablespoons of corn starch and mix well.
- 7Cook the queso on low for 2 to 3 hours, continuing to mix.
- 8Chop potatoes into small cubes.
- 9Place the small potato cubes on a sheet pan.
- 10Add a couple of tablespoons of oil to the potatoes.
- 11Season the potatoes with garlic powder and taco seasoning.
- 12Toss the potatoes well to coat.
- 13Bake the potatoes at 425°F (225°C) for about an hour, flipping a couple of times while cooking.
- 14Make 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
- onions
- Rotel
Equipment
crockpotsheet panskillet
Tips
- Use a larger crockpot than initially expected for the queso.
- Flip the potatoes a couple of times while baking for even cooking.
- Customize taco meat with additions like onions or Rotel.
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