Ingredients1 h 40 m servings 445
- Heat a large skillet over medium-high heat. Crumble sausage and ground beef into the skillet; add the onion. Cook and stir the beef mixture until the meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Pour into a slow cooker.
- Layer cheese food cubes atop meat mixture.
- Blend diced tomatoes with green chile peppers in a blender until smooth; pour over the cheese cubes along with the cream of mushroom soup. Stir the mixture.
- Cook on High, stirring occasionally until the cheese is completely melted, about 90 minutes.
Per Serving: 445 calories; 32.3 14.3 24.9 100 1876 Full nutrition
ReviewsRead all reviews 6
Used Johsonville Sausage and italian diced tomatoes in this and it was a nice change. Quick and easy but nothing super duper special. Veganizable with vegan sausage and vegan cheese and cream of...
Amazing!! I absolutely hated Velveeta and pork until my husband made me this dip. He added jalapeno for some serious kick. Best cheese dip/game day side ever!!!
It was a big hit, infact I wasn't able to bring any home. Someone wanted what was left. :)