1 onion, chopped fine
1 lb. seasoned pork sausage
2 lbs. Velveeta cheese, cut in cubes
1 c. chopped mushrooms
1 c. mushroom soup
1 bottle mild Ortega sauce
Pepper to taste

Brown sausage and onions; drain grease. Add cheese and soup melted together in fondue pot. Add rest of ingredients. Heat to desired temperature. Serve from fondue pot with nacho chips.