Spinach Chorizo con Queso

• 1/2 lb.
• 1 pkg. (10 oz.) frozen chopped spinach
• 1 jar (16 oz.) TACO BELL Thick & Chunky Medium Salsa
• 1 lb. VELVEETA, cubed

1. Brown chorizo and drain on paper towel.
2. Cook spinach according to package directions; squeeze out excess water.
3. Combine all ingredients in saucepan; cook over medium heat until thoroughly heated, stirring occasionally.
4. (Or, place in slow cooker container; cover with lid.
5. Cook on LOW heat setting until mixture is thoroughly heated and VELVEETA is melted when stirred.)

spinach, taco

Taken from www.kraftrecipes.com/recipes/spinach-chorizo-con-queso-54260.aspx (may not work)