Mexican Crock-Pot Dip - cooking recipe

Ingredients

1 lb. sausage
3 lb. pkg. Velveeta cheese, chunked up
8 to 10 oz. shredded Cheddar cheese
1 can Del Monte tomato wedges, diced
1 medium onion, diced
2 to 4 jalapenos, chopped
1 lb. ground beef

Preparation

Brown sausage and beef in separate pans with onion.
Drain well.
Layer sausage, beef and cheese in crock-pot with tomatoes and juice and peppers.
Cook on high, stirring periodically, until ingredients are hot and bubbly and well blended.
Turn down to low.
Serve with restaurant style tortilla chips.