1 lb. box Velveeta cheese
1 lb. sausage (Jimmy Dean roll)
1 sm. (6 oz.) can tomatoes, crushed
1 bag of Nachos

Fry sausage (crumbled up) in fry pan until brown. In double boiler melt Velveeta cheese. Then drain off fat from sausage and mix cheese and sausage and can of tomatoes. Pour in serving dish and serve with Nachos. This Mexican Dip can be stored in refrigerator and reheated for another time.