Mexican Dip - cooking recipe

Ingredients

2 lb. Velveeta cheese
1 lb. sausage
1 can Ro-Tel tomatoes, diced
1 can cream of mushroom soup
1 medium yellow onion, chopped fine
1 Tbsp. garlic powder and salt

Preparation

Brown sausage and drain.
Combine all in crock-pot or over low heat.
Simmer 30 minutes on stove top.