Sausage Dip

• 1 lb ground beef
• 1 lb pork sausage
• 1 large onion, finely chopped
• 1 teaspoon garlic granules
• salt & freshly ground black pepper
• 2 lbs Velveeta cheese, cubed and melted
• 1 can Rotel tomatoes & chilies
• 1 teaspoon chopped pickled jalapeno pepper, seeded if desired
• 1 -2 teaspoon juice, from the pickled jalapenos,to taste
• 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
• milk or broth, as needed to thin

1. In a large saucepan, brown the beef and sausage over medium-high heat, together with onion, granulated garlic, and salt and pepper to taste, breaking up chunks as it browns.
2. Drain thoroughly, and return to pan.
3. Add the cheese and all remaining ingredients.
4. Simmer over low heat until good and hot, but not boiling.
5. Season to taste with more garlic, salt, and pepper, and thin to desired consistency with milk or broth.
6. Serve hot with tortilla chips and/or crackers.
7. To reheat leftovers, microwave on Medium or in a covered saucepan over low heat, stirring several times.

ground beef, pork sausage, onion, garlic, salt, velveeta cheese, tomatoes, jalapeno pepper, condensed cream, milk

Taken from www.food.com/recipe/sausage-dip-73055 (may not work)