Ingredients

The following ingredients have 22 Servings
  • 2 pounds ground pork sausage
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup water
  • 16 ounce jar medium salsa
  • 3 (15 ounce) cans of black beans, drained and rinsed
  • 1 (15 ounce ) can corn
  • 6 tablespoons butter
  • 1/3 cup all purpose flour
  • 3 cups milk
  • 16 ounces shredded monterey jack cheese

Instruction

  • In a large pan, brown the sausage on medium high heat until it is completely cooked. Turn heat to low. Drain excess oil.
  • Add chili powder, garlic powder, ground cumin, cayenne pepper, and water and mix.
  • Add salsa, black beans and corn and mix. Keep heat on low while you make the cheese sauce in a separate pan.
  • For the cheese sauce, melt butter over medium high heat. Sprinkle flour over the butter and whisk together. Cook for 2 minutes stirring constantly. Whisk in milk, and turn heat down to medium. Cook until the sauce thickens slightly 6-8 minutes.
  • Stir in the shredded cheese until well combined.
  • Pour cheese sauce into sausage mixture and stir.
  • Keep the dip warm in the crockpot, or on a low flame on the stovetop.