Mexican Dip - cooking recipe

Ingredients

1 lb. ground beef
1 lb. sausage
1 can cream of mushroom soup
1 can green chiles, chopped (4.5 oz.)
1 large onion
1 can enchilada sauce
2 lb. Velveeta

Preparation

Brown ground beef, sausage and onion.
Drain and put in crock-pot.
Add soup, enchilada sauce and green chiles.
Cut Velveeta into chunks and add to crock-pot.
Put on high until outside of crock-pot is warm, then turn down to low until cheese melts.
Makes a full crock-pot.
Recipe may be halved.
Serve with nacho chips.