2 (10-ounce) cans diced tomatoes and green chiles, drained
2 pounds (32 ounces) process cheese spread, cut up
1/4 cup salsa
1 medium tomato, seeded and chopped (optional)
1/2 cup thinly sliced green onions (optional)
How to Make It
In a large saucepan or stockpot, cook sausage over medium-high heat, stirring frequently, until thoroughly cooked and no longer pink. Stir in drained tomatoes and green chiles; cover and cook 2 minutes. Stir in cheese and salsa; add green onions, if desired. Reduce heat to medium and cook uncovered until melted, stirring frequently. Stir in chopped tomato, if desired. Serve hot with chips.
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