1 x can cream of mushroom soup
16oz of spicy pork sausage
1 x 8oz block of cream cheese
1 x 10oz can of Rotel diced tomatoes with green chile
Tortilla chips for dipping
Brown the sausage in a skillet - this is the only cooking it will see so make sure it's cooked thoroughly. In a slow cooker or heavy based pan, melt the Velveeta, cream cheese and mushroom soup, stirring frequently. Once melted, add the browned meat and canned tomatoes, stir until combined.