1 lb. sausage
2 lb. pkgs. Velveeta cheese
1 can cream of mushroom soup (undiluted)
8 oz. jar picante sauce
1/4 c. milk
Tortilla chips

Cook and drain sausage. Set aside. Combine cheese and soup in heavy Dutch oven; cook over medium heat, stirring until cheese melts. (This can also be done in microwave). Add sausage, picante sauce and milk. Mix well. Serve warm with tortilla chips. Yield: About 2 quarts.