Mexican/Tex-Mex question

Zokomo :
As unusual as it seems, I haven't had their queso. We make queso at home so rarely have it in restaurants.

Kittle : Do you have a good recipe? I used to make it with Velveeta and rotel.

Zokomo :
No special recipe. Velveeta with rotels is my basic. I drain the liquid from the rotels and replace it with whole milk for a creamier texture and add pan sausage that has been browned. Sometimes I even add a bit of heavy cream. DH enjoys it while watching his Aggie football. 😍

The food in Mexico is different in different locations in the country. The Tex - Mex here is mostly Tex and a small amount of Mex

Kittle :
One day, I had some canned Hormel tamales; no idea why. I made the dip, (can of RoTel, drained, and the Velveeta cheese),and opened the can. The kids worked to take the husks off of the tamales, after I drained the can. I chopped the tamales up, and added them to the dip, once the cheese was melted. Kept stirring so it did not burn, til the chopped tamales were able to warm, too. Probably about 15 minutes. The masa melts down, and the of meat and seasoning from the tamales add to the dip. Every time I bring this dip, people love it, and ask what is 'different', so I explain. We all make it this way now, at any of our homes!

Gingersnap : Never know. That's why my fav crispy tacos are made at home.
Ground round, HEB taco seasoning pouch and their taco shells. Cheese, chopped tomato, sour cream, lettuce.

LittleTexas :
That does sound good!
Thanks for the recipe!