Instructions

• Heat a nonstick skillet over medium heat. Add the 4.5 ounces chorizo, breaking it into small pieces with a spatula as it cooks.
• Cook the chorizo, stirring often, until fully cooked and no pink remains, about 6–8 minutes. If there is excess grease, spoon off and discard most of it, leaving a little for flavor.
• Reduce heat to low. Pour in the 1 jar premade Queso Blanco Dip and stir to combine with the chorizo.
• Add the 1/2 cup diced tomatoes (drained), 1/2 cup black beans (drained and rinsed), and 1/2 cup corn (drained and rinsed). Stir until evenly mixed.
• Add the 1 cup shredded mozzarella and stir until the cheese is melted and the mixture is hot, about 2–4 minutes.
• Remove the skillet from heat and stir in the 1/4 cup chopped cilantro.
• Transfer the dip to a serving bowl (or serve directly from the skillet) and serve with tortilla chips.