1 lb. sausage
3 lb. Velveeta
1 lg. can evaporated milk
2 cans chicken-mushroom soup
1 med. jar red pimentos
2 sm. cans chopped green chili peppers
1 sm. jar El Paso taco sauce

Brown sausage; drain and set aside. In double boiler melt cheese, milk and soup. Add sausage, peppers and taco sauce. Serve hot with nacho chips