sausage and velveeta spicy dip


1 lb Velveeta Cheese, cubed
1/2 lb Spicy Pork Sausage (browned, crumbled and drained)
1/2 lb Ground Beef (browned, crumbled, drained)
1 Large onion, diced and sauteed
Pickled Jalapeno Peppers chopped, to taste (we use chipotle peppers in adobo)
1 can of Cream of Mushroom Soup (we didn’t use this)
1 can Mexican Stewed Tomatoes, chopped with juice (or regular tomatoes with adobo or salsa if it’s easier)


In a large dutch oven, cook the sausage and ground beef, drain well, set aside. In the same pot, saute onions until soft but not brown, set aside with meat. Add the cheese to the pot, stirring on low heat until melted. Add all other ingredients including the meat and onions. Stir until well combined. Pour into Crock pot, serve hot with Tortilla chips

nutritional information: not available
yield: N/A
time: 30 min
source: Regina

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