Brown ground beef or sausage (or both) in a pan
over medium heat and set aside. Cut up the
Velveeta and cream cheese into cubes and place
into a crock pot. Pour in the Rotel and the cream
of mushroom soup and stir ingredients together.
Place the crock pot on low setting for an hour,
letting the ingredients meld. After about 30
minutes, add the browned meat and continue to let
cook, stirring as needed.
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