Homemade Mag Mud

In honor of tailgate season (and Mizzou’s first SEC game against Georgia!) I wanted to share one of our most favorite tailgate dips, Mag Mud.

In Austin, Texas, is the most amazing restaurant, Magnolia Cafe. My very, very dear friend B insisted (it didn’t take much!) we go there whenever I visited her and it was always packed and always delicious. Regardless of time of day or night, B and I always started with their famed Mag Mud. It’s surprisingly easy and if you make it in a crock pot, last well through a long tailgate.

Ingredients:
1-2 cans black beans, drained (or if you prefer to soak your beans, feel free to do that instead just make sure they’re ready to go)
1 package Velveeta Queso Blanco, cut into squares
1 can Rotel, drained (we used medium, but go with the level of spice you want)
2 avocados, sliced
1 cup pico de gallo (store bought is fine!)

Directions:
Put the black beans in the bottom of the crock put. Turn crock pot to high. Wait about 20 minutes and add the cubed Velveeta. Stir. Let Velveeta melt (about 15 to 20 minutes). Stir. Add the drained Rotel. Stir. Serve with your favorite tortilla chips by topping cheese with avocado slices and pico.
*Note: The time depends on your crock pot. Ours has three levels, keep warm (low), Low (medium) and high. If your dip is a bit too runny (or slides right off the chips!), you can thicken it by adding shredded Mexican Blend cheese. We used about a half cup.

My opinion:
The original Mag Mud is layered, this one isn’t. Other than that, I can’t think of a single thing wrong with it. So good!

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Best Breakfast (other than migas)


Ingredients:
2 eggs
2-3 slices of bacon (use the serving side for directions)
1/2 onion, chopped or minced to preference
1-2 cloves of garlic, smashed and minced
Sriracha sauce (to taste)

Directions:
Cook bacon until crisp. Add onion and garlic. Saute until translucent. Add Sriracha sauce. stir until coated through. Add eggs and scramble. Plate and enjoy!

My opinion:
In Texas, I couldn’t get enough of the Love Migas at Magnolia Cafe. When we moved to Columbia, I had to figure out how to create a similar dish since flying to Austin every time I had a craving for migas is not possible. This dish is not the same, but it is similar. It satisfies my craving for a spicy, filling breakfast dish. I’ve been known to throw in green or red peppers and other veggies, eat it on a tortilla or with tortilla chips. It’s a great base to add or subtract your own likes and dislikes.