1 lb. hot pork sausage
1 lb. lean ground beef
1 sm. onion
1 can Rotel tomatoes and green chilies
1 can cream of mushroom soup
2 lbs. Velveeta cheese

Cook sausage, ground beef, and onion in skillet; drain off fat. In saucepan, melt Velveeta, mushroom soup, and Rotel tomatoes. Mix together. Serve warm. Use tortilla chips for dipping.

Note: Put in several small containers and freeze. Use as wanted. Keeps well in freezer.