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Chili Con Queso Dip Recipe

by CookEatShare Cookbook

Ingredients

2 cans diced Rotel tomatoes 3 pound Mexican Velveeta 1 pound grnd beef

1/2 pound warm breakfast sausage 2 T warm chili mix Slow cooker or possibly 3 quart. covered casserole (for microwave)

Directions

1. Brown grnd beef and sausage, drain grease. Use pastry cutter or possibly fork to mince. Dice cheese into 1-inch chunks. Mix all ingredients. Heat in slow cooker till smooth or possibly heat in microwave 10 min on high or possibly till smooth. Serve with tostado chips. Makes 8-10 cups dip.

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