Cheesy Chorizo Dip

• 1/2 lb. (8 oz.) Mexican chorizo
• 1/2 lb. (8 oz.) VELVEETA, cut up
• 1/4 cup milk

1. Cook chorizo in medium saucepan on medium-low heat until cooked through; drain.
2. Add VELVEETA and milk; cook until VELVEETA is melted, stirring frequently.
3. Serve hot with 12 warmed flour tortillas.

chorizo, velveeta, milk

Taken from www.kraftrecipes.com/recipes/cheesy-chorizo-dip-63255.aspx (may not work)