Texas Style Caso (Cheese Dip)

Whether you make it in a Dutch oven on the stove top or in the crockpot/slow-cooker, this is a very easy recipe and it will go FAST. You can leave out the chorizo and Corona but then you just have Caso rather than “Texas Style” Caso. You can also substitute ground pork sausage. Serve with restraunt style corn chips. Once made it can also be used as a topping or an ingredient for other dishes such as chili, casseroles, enchiladas, burritos, or potatoes.

Step 1: Preparation

Remove and discard the casings from the sausage with a clean pair of kitchen scissors, crumble sausage, and brown in skillet then drain. Recommend draining on thick layers of paper towels.

I only use Velveeta due to very limited selection here, poor results and inconsistency with other brands, and because it is traditionally used for the recipe. You may use another brand if have one with consistently good results.

It is a very soft cheese so don’t try to do a perfect job at cutting it into cubes. Just break it up into smaller bits so it melts faster and more evenly.

Drain only one of the cans of diced tomatoes with chilis. Your choice of mild, medium, hot, or extra spicy.

Step 2: Toss It In:

Place all ingredients into a Dutch oven pot or crockpot/slow-cooker.

Step 3: Cook, Stir, Melt, Stir, Eat, then Refrigerate Leftovers:

Stove Top

After ingredients prepared as indicated place all in Dutch oven pot on medium heat stirring every 3 to 5 minutes until begins to bubble then decrease heat to low and continue stirring scraping sides and bottom frequently to prevent burning or sticking until melted, smooth and creamy. Refrigerate left overs.

Crockpot/Slow-Cooker

After ingredients prepared as indicated place all in crockpot/slow-cooker on high heat stirring after first 30 minutes then reduce to low heat and continue to stir every half hour to 45 minutes until melted, smooth and creamy. May turn to the warm only setting for up to 2 hours stirring hourly after which it needs to be turned off to prevent burning or sticking. Refrigerate left overs.

To serve left overs simply reheat in pot on stove top, in the crockpot, or in the microwave.

Note: There are some who will actually make this in the microwave, however, I’ve never gotten the knack of it. It turns out goopy, grainy, or rubbery whenever I try. Too bad because I like the quickness and how easy it should be. I’m a chocolate snob but once I got the knack of tempering chocolates in the microwave I never used a double boiler to melt chocolates again! If you have any tips or recommendations for better microwaved Caso results then email me at vintage2modernkitchen@gmail.com or comment below because I’d love to learn!