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Export 11 ingredients for grocery delivery
Step 1
Add the chorizo to a large skillet over medium to medium high heat then cook until the sausage is no longer raw, breaking it up with a wooden spoon or spatula. Don’t add oil to the skillet. There’s enough fat already in the chorizo.
Step 2
When the chorizo is finished cooking, drain any excess grease then dab the sausage with paper towels.
Step 3
Lower the heat to medium-low then fold in the tomatoes, both cheeses and milk stirring to completely blend. I tear the Velveeta by hand as I drop it in, but you can also cube it with a knife.
Step 4
After the cheeses are blended, gently fold in the black beans and corn then add the cilantro and squeeze in the lime juice giving it all a good stir. Taste and if the dip isn't spicy enough for your taste, add a pinch of ground cayenne pepper.
Step 5
Optional: reserve a few black beans, corn kernels and a sprinkle of cilantro as well as the sliced avocado for garnish. Serve warm with tortilla chips
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