3/4 lbs. lean ground beef, browned and drained*
2 lbs. block of Velveeta, cubed
2 (10 oz.) cans Rotel (original, mild, or hot- whatever your preference), drained
1 (7 oz.) can diced, roasted green chiles
Directions 1) Heat oil over medium-high heat. Saute the onion and pepper until it’s lightly brown and soft. Spoon the vegetables into the bottom of the mini crock-pot or dish you will be preparing the dip in. 2) In the same skillet, cook the sausage until browned. Spoon out into the dish with the vegetables (avoid as much of the fat as possible). 3) Pour in chili and diced jalapenos. Cut Velveeta into large cubes and add to the sausage and vegetables. Cook over low heat until the cheese has melted and ingredients are well combined (stir occasionally). Enjoy with tortilla or corn chips!