Nacho Dip - cooking recipe

Ingredients

2 lb. ground beef
1 lb. ground sausage
2 (10 oz.) cans Ro-Tel tomatoes and juice
1 lb. box Velveeta
1 lb. box Mexican Velveeta

Preparation

Brown and drain beef and sausage. Cut Velveeta up.
Put all ingredients in crock-pot on low until cheese is melted.
Serve over nacho chips or use as dip.