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Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 24 |
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My sister-in-law gave me this recipe many years ago and it's always a crowd-pleaser. Ingredients:
1 1/2 pounds sausage, use 1/2 spicy, if desired |
10 3/4 ounces cream of mushroom soup, condensed, use cream of poblano or cheddar, if desired |
10 3/4 ounces picante sauce |
1 cup onion, chopped |
1 pound velveeta, cubed |
1 pound mexican velveeta, cubed |
4 tablespoons butter |
2 teaspoons chili powder |
8 cups tortilla chips |
Directions:
1. Brown the meat with the onion and drain well.
2. Mix meat/onion with remaining ingredients and cook in crockpot on low, stirring occasionally, until cheese is completely melted
3. Serve with tortilla chips.
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