What you need:
- 1 lb ground beef
- 1 lb bulk spicy Italian sausage
- 1 lb Velveeta cheese, cubed
- 10 ¾ oz can cream of mushroom soup
- 10 oz can Ro-Tel (either hot or mild) tomatoes
- 1 garlic clove, minced
- 1 onion, chopped
- jarred jalapeno slices, chopped (to taste)
- tortilla chips for dipping
What you do:
- Brown ground beef and sausage with garlic and onion in a large
skillet; drain fat. Turn heat to medium low and add soup,
tomatoes, cheese and jalapenos. Heat, stirring frequently, until
cheese is melted – about 10-15 minutes. Transfer to a
Tupperware bowl, cover and place in refrigerator for at least 8
hours. Transfer to crock pot, cover and heat on high for about a
half an hour. Serve with chips.
- Recipe submitted by Abigail M. via Corvallis, Oregon
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