 |
Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 1 |
|
I adapted this from BHG's Halloween magazine. I tried it out on my family and am going to serve this at our Halloween Bash. Ingredients:
1/2 lb bulk pork sausage (i used extra spicy) |
1 medium red onion, sliced |
1 (5 1/3 ounce) package cocktail franks, halved crosswise |
1 (10 ounce) can diced tomatoes with mild green chilies (i used rotel) |
2 lbs velveeta cheese, cubed |
tortilla chips |
Directions:
1. In a skillet, cook sausage and onion over medium heat until sausage in no longer pink; drain.
2. Transfer sausage mixture to a 4-quart slow cooker.
3. Stir in weiners, tomatoes, and cheese.
4. Cover and cook on HIGH for 1 to 2 hours until cheese melts, stirring after 1 hour.
5. To serve, keep warm on low setting, stirring occasionally.
6. Serve with tortilla chips.
|
|