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Sausage Dip

Source of Recipe

Laura Schade
1 1/2 lbs. ground beef
1 roll hot sausage (Jimmy Dean)
Brown these two together & crumble finely into small pieces. I use a potato masher to crumble while cooking. Drain.

2 cans mushroom soup
1 jar salsa (16 oz.) medium strength
2-lb. Velveeta Cheese

Put soup, salsa, cheese (cut up) in a medium-size crock-pot. Add meat & let all warm together. Stir occassionally.

Serve with Tostitos. Can use sour cream on the side, too.