Mexican Dip - cooking recipe

Ingredients

1 tube breakfast sausage
1 can Ro-Tel tomatoes
1 can green chiles
1 large brick Velveeta
1 can cream of mushroom soup

Preparation

Melt Velveeta in crock-pot on low.
Add soup and chiles. While cheese is melting in crock, fry sausage in skillet (crumbly consistency); drain and set aside.
After cheese has melted, add sausage and mix together.
Add the Ro-Tel tomatoes (drained and chopped) and keep the excess juice.
Add the leftover juice to make a creamy dip consistency.
Keep the leftover aside, as you may need it as it sets in the crock and thickens.
Keep crock on low and serve with tostado chips.
Stir occasionally.