Chili Queso Dip

• 1 pound ground beef
• 1 pound bulk pork sausage
• 1 small onion, chopped
• 2 jalapeno peppers, seeded and finely chopped
• 1 garlic clove, minced
• 1 can (15 ounces) chili con carne (without beans)
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1 can (10 ounces) diced tomatoes and green chiles, drained
• 1 jar (4 ounces) diced pimientos, drained
• 1 package (2 pounds) process cheese (Velveeta), cubed
• Prepared taquitos, tortilla chips or corn chips

1. In a large skillet, cook and crumble beef and sausage with onion, jalapenos and garlic over medium-high heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer to a 5-qt. slow cooker. Stir in chili, soup, tomatoes, pimientos and cheese.
2. Cook, covered, on low until heated through, 2-3 hours, stirring halfway through cooking. Serve warm with taquitos or chips.

ground beef, pork sausage, onion, peppers, garlic, condensed cream, tomatoes, pimientos, process cheese, taquitos

Taken from www.tasteofhome.com/recipes/chili-queso-dip/ (may not work)