Easy Nacho Cheese and Meat Party Dip, made with Velveeta cheese, sausage, ground beef, Rotel tomatoes and green chilies is easy to make ahead for parties. Serve it out of the same slow cooker you in which you make it.
Recently, I asked my niece, Derinda, to send me some recipes for my blog/future family cookbook. And she did. They are simple to prepare and delicious. She has a couple of young kids and lots of friends so the recipes have been expertly taste-tested.
Derinda writes, “In the spirit of the Super Bowl this is our FAVORITE cheese dip for chips. It is definitely a meal in itself!”
LEFTOVER IDEA: This makes a lot! If you have some leftover dip, try making a quick miga of sorts by adding approximately 1/4 cup of cheese sauce and a handful of crumbled chips to an uncooked scrambled egg in a non-stick skillet. Stir gently until all the egg has been cooked. Serve with flour tortillas and salsa.
- 1 pound ground sausage
- 1 pound ground beef
- 1 small white onion, finely diced
- 1 can green chili peppers (7 ounce), finely chopped
- 1 can cream of mushroom soup
- 1 can Rotel tomatoes
- 3 pounds Velveeta (I prefer 2% Velveeta)
- Brown onion, sausage and ground beef. Drain.
- Mix in all other ingredients in a crock pot. Heat until cheese is melted and leave on low in pot to serve.
Derinda says she sometimes melts the cheese in the microwave to speed up the process.
Serving Size:1 serving
Amount Per Serving:Calories: 239 Total Fat: 17g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 63mg Sodium: 942mg Carbohydrates: 6g Fiber: 0g Sugar: 4g Protein: 15g