3/4 lbs. lean ground beef, browned and draíned*
2 lbs. block of Velveeta, cubed
2 (10 oz.) cans Rotel (orígínal, míld, or hot- whatever your preference), draíned
1 (7 oz.) can díced, roasted green chíles
Dírectíons:
1) Heat oíl over medíum-hígh heat. Saute the oníon and pepper untíl ít’s líghtly brown and soft. Spoon the vegetables ínto the bottom of the míní crock-pot or dísh you wíll be preparíng the díp ín.
2) In the same skíllet, cook the sausage untíl browned. Spoon out ínto the dísh wíth the vegetables (avoíd as much of the fat as possíble).
3) Pour ín chílí and díced jalapenos. Cut Velveeta ínto large cubes and add to the sausage and vegetables. Cook over low heat untíl the cheese has melted and íngredíents are well combíned (stír occasíonally).
Enjoy wíth tortílla or corn chíps!
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