1 - 32oz Velveeta original
1 can of cream of mushroom soup
1 - 16oz spicy pork sausage
1- 8oz block of cream cheese
1 - 10oz can of Rotel diced tomatoes with green chile
Tortilla chips for dipping

1. Brown the sausage in a skillet.

2. In a slow cooker or heavy based pan, melt the Velveeta, cream cheese and mushroom soup, stirring frequently.

3. Once melted, add the browned meat and canned tomatoes, stir until combined.

4. Enjoy with Tortilla chips!

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