Saturday, December 31, 2011

Crockpot Mexican Dip

 
 
1 lb. pork sausage

2 pkg. (16 oz. each) Velveeta© cheese, cubed

1 can (10 oz.) Ro-tel tomaties with chilies, drained

 
       Brown sausage in a skillet and crumble.  Drain well.  Place all ingredients in crockpot; heat thoroughly.  Serve hot with tortilla chips.

 

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