1 lb. ground beef
1 lb. mild sausage
1 lb. Velveeta, diced (1/2 block)
1 (8 oz.) jar Pace Picante sauce
1 (10 oz.) can Rotel
1 (10 oz.) can cream of mushroom soup
1 (4 oz.) can chopped green chilis

Brown ground beef and sausage, drain well and place in Crock-Pot. Add diced Velveeta and remaining ingredients. Stir to combine well. Cook on high just long enough to melt cheese, then turn to low.

Serve with tortilla chips, or pita chips. Great for parties or game day!

Note: Leftover beef or chicken taco filling can be substituted for the meat in this recipe for an even spicier dip.

Submitted by: Vicki Rafferty