Creepy Body Bits Dip - cooking recipe

Ingredients

1/2 lb bulk pork sausage (I used extra spicy)
1 medium red onion, sliced
1 (5 1/3 ounce) package cocktail franks, halved crosswise
1 (10 ounce) can diced tomatoes with mild green chilies (I used Rotel)
2 lbs Velveeta cheese, cubed
tortilla chips

Preparation

In a skillet, cook sausage and onion over medium heat until sausage in no longer pink; drain.
Transfer sausage mixture to a 4-quart slow cooker.
Stir in weiners, tomatoes, and cheese.
Cover and cook on HIGH for 1 to 2 hours until cheese melts, stirring after 1 hour.
To serve, keep warm on low setting, stirring occasionally.
Serve with tortilla chips.