1 lb. hot sausage (Owen's or Jimmy Dean)
1 lb. lean ground beef
1 can cream of mushroom soup
1 chopped onion
2 lbs. Velveeta with Jalapenas
2 cans Rotel tomatoes
1 jar green chili salsa

Saute onion in a little oil; add ground beef and brown until cooked. Drain. Pour into crock pot. Cook sausage in same skillet. Add to pot after drained. Add the mushroom soup and remaining ingredients to the pot. Set at low and stir occasionally. After cheese is melted, dip is ready to serve. Great with big corn chips. Add a tossed salad and this dip could be a meal. Serves 8 to 10. Expect raves!