Sneaky Pete'S Nacho Dip - cooking recipe

Ingredients

1 lb sausage, cooked and drained
2 cups frozen californian blend vegetables
1 can Fiesta nacho cheese soup (Campbell's brand)
1 can cream of mushroom soup (Campbell's brand)
16 ounces salsa
1 lb Velveeta cheese, cubed

Preparation

Finely chop the vegetables in a food processor.
Break the sausage into small pieces if needed.
Then put everything into the crockpot and heat on high for 3 hours.
Stir to get the cheese blended in.
When heated thoroughly, serve on top of tortilla chips.