2 cans diced Rotel tomatoes
3 lb. Mexican Velveeta
1 lb. ground beef
1/2 lb. hot breakfast sausage
2 tbsp. hot chili mix
Crock pot or 3 qt. covered casserole (for microwave)

Brown ground beef and sausage, drain grease. Use pastry cutter or fork to mince. Dice cheese into 1-inch chunks. Mix all ingredients. Heat in crock pot until smooth or heat in microwave 10 minutes on high or until smooth. Serve with tostado chips. Makes 8-10 cups dip.