Mix Velveeta and salsa in medium microwaveable bowl. Microwave on high 5 minutes or until cheese is melted, stirring after 3 minutes.
Serve hot with assorted cut-up vegetables, toasted chips or tortilla chips.
Makes 20 servings, 2 T each.
Variation: For Velveeta chili dip, prepare as directed, substituting your favorite variety of canned chili (with or without beans, regular or spicy) for the salsa.
Brown hamburger and sausage (drain).
Cube up Velveeta cheese.
Put hamburger, sausage and Velveeta cheese into a crock-pot.
Stir until cheese starts to melt; stir in fiesta nacho cheese soup.
Stir occasionally until cheese is melted.
Serve with tortilla chips.
Enjoy.
Brown hamburger and sausage together; drain. Cut Velveeta in 1-inch cubes. Add salsa; microwave and stir until cheese is melted. Put meat, cheese and soup in crockpot and stir. Put on high until heated and turn to low. Serve with tortilla chips.
Brown sausage in skillet.
Drain.
Melt Velveeta cheese in with sausage.
Serve with tortilla chips.
Cook meat and drain well.
Put in crock-pot.
Add all the ingredients with Velveeta cut in small chunks.
Cook on high until melted down.
Turn to low.
Stir often to keep from burning. (Yes!
It will burn in a crock-pot.)
Fry crumbled sausage and beef until cooked; drain well.
Add onion, green chilies and tomatoes.
If mixture is thin, add a tablespoon of flour.
Add Velveeta cheese to cooked mixture and melt.
Serve warm with tortilla chips.
Brown sausage.
Drain grease off.
Melt cheese and evaporated milk in microwave until smooth.
Add sausage.
Put in small crock-pot on low and use for dip.
Stir as not to stick.
Crumble sausage into small pieces, fry and drain grease.
Cube Velveeta cheese.
In large crock pot on medium heat add in cheese, taco sauce, and salsa.
Brown ground sausage and drain.
Add sausage to cheese mixture in crock pot.
Allow mixture to completely melt before serving.
Serve with favorite tortilla chips (I use Tostitos scoops).
Mix ingredients in microwaveable bowl.
Microwave on HIGH 5 minutes or until VELVEETA is completely melted, stirring after 3 minutes.
Brown and crumble sausage; drain and set aside.
In a saucepan over low heat, melt Velveeta cheese.
Add enough milk to thin down.
Mix sausage and place in crock-pot to keep warm.
Serve with Fritos.
Crumble and brown sausage; drain.
Melt Velveeta cheese in microwave.
Add cheese, sour cream and chiles to sausage.
Serve in chafing dish or crock-pot to keep warm.
Brown sausage and beef.
Pour off grease and set aside. Saute bell pepper
and
onion
in butter. Add jalapeno relish, picante sauce and
Velveeta
cheese.
Add meat.
Simmer for 30 to 40 minutes.
Stir often.
(Can be put in the crock-pot.)
Cook sausage and drain grease.
Drain beans.
Cut cheese into cubes and mix with Ro-Tel in microwavable bowl.
Cook on Medium-high until cheese is melted, stirring often (maybe every 3 minutes).
Mix in the beans and sausage and serve.
Cook sausage until browned; drain excess fat.
Add Ro-Tel tomatoes.
Cut Velveeta and spread over sausage and Ro-Tel tomatoes.
Bake at 425\u00b0 until bubbling.
*Or 1/2 pound Mexican Velveeta and 1 1/2 pounds regular Velveeta can be substituted.
In skillet, scramble and cook sausage. Drain well. Mix sausage with cheese and Ro-Tel. Put in crock-pot on low heat until cheese is melted and dip is hot. The cheese will burn easily after it gets done.
Brown meat with onion.
Melt Velveeta, soup and picante sauce. Serve hot.
Brown beef and sausage until done.
Add to melted Velveeta cheese.
Add remaining ingredients.
Serve with tacos from a chafing dish.
Hot!
Serves many.
Brown beef, sausage and onions until done.
Add to melted Velveeta.
Add remaining ingredients.
Serve with corn chips or taco chips.
I put mine in the crock-pot.
Hot.
Serves many.