1 (16 oz.) Velveeta cheese, cut into small pieces
1 (12 oz.) sharp cheese, grated
1 lb. hot/medium sausage, fried and drained
1 jar med. Picante sauce
1 c. milk

In large nonstick pot, melt all cheese with milk and picante sauce. Use low heat to keep from burning. After melted add sausage. Serve with Nachos. May be stored in refrigerator.