1 LB Hamburger
1 LB Sausage(Italian)
2 LB Velveeta Cheese
16 Ounce Salsa (Chi-chi's thick and chunky medium)
1 (10 oz) can Ro-tel (Original)
1 (10 oz) can Cream of Mushroom soup
Brown the beef and sausage and drain.
Cut the Velveeta into large chunks.Put everything into a large crock pot and stir. Cook on high for about 1 - 1 1/2 hours till cheese is melted (stirring occasionally). Turn to low while serving.
Serve with tortilla chips.
** You can adjust the 'heat' by using original sausage, mild or hot salsa
** The cream soup helps keep it from separating and helps keep it saucy while being heated.
Thank you Bob Borries for the recipe!