Best Tex-Mex Queso

• 1 pkg. (2 lb.) Velveeta cheese
• 1 can condensed cream of chicken soup
• 1 can condensed cheddar cheese soup
• 1 pkg. dry French onion dip mix
• 1 can (4-1/2 oz.) can chopped green chilis
• 1 can (5 oz.) PET Evaporated Milk
• 1 can Rotel Chopped Green Chilis and Tomatoes
• 3/4 jar (1 lb. each) favorite picante
• hot sauce
• 1 lb. lean ground meat
• 1 lb. chorizo sausage
• Chopped onions (optional)
• 4 whole Jalapeno peppers, deveined and deseeded, then diced (optional)

1. Two Methods: Method 1: Fry lean ground meat and chorizo sausage.
2. Cube velveeta in small cubes(helps melt better).
3. Add meat and all other ingredients to a crock pot.
4. Cook for 1 hour on high, then a minimum of 4 hours on low.
5. Cook longer is needed until queso has thick liquid consistency.
6. Method 2: Fry hamburger meat and chorizo sausage.
7. Add hamburger, chorizo, picante/hot sauce and soups to large pot over medium heat.
8. Stir vigorously until soups are mixed in well.
9. Add evaporated milk and French onion dip mix.
10. Add chopped onions.
11. Bring this mix to boil.
12. Cube Velveeta while this mix is coming up to a very slow boil.
13. When mix is to a slow boil, add cubed velvetta and any other ingredients.
14. Reduce heat to low.
15. Cook until all of cheese is melted.
16. Serve garnished with favorite garnish.
17. Refridgerate unused portion and watch out!
18. It is even better with each day of "aging" it gets.

velveeta cheese, condensed cream, cheddar cheese, onion, green chilis, milk, green chilis and tomatoes, favorite picante, hot sauce, lean ground meat, chorizo sausage, onions, peppers

Taken from www.foodgeeks.com/recipes/18154 (may not work)