Mexican Dip - cooking recipe

Ingredients

1 lb. mild Mexican Velveeta cheese
1 can Campbell's nacho cheese soup
1 lb. pork sausage, cooked and drained
1 can plain stewed tomatoes, drained and chopped
1 medium onion, chopped and sauteed in butter until soft
1 small can chopped black olives

Preparation

Cook and drain sausage.
Melt Velveeta and stir until smooth. Combine all ingredients and bake at 250\u00b0 for 1 hour, stirring often or place in crock-pot on low heat.
Serve with Tostitos.