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Chili Con Queso Dip
SUBMITTED BY: Kathy Peterson
1 pound hamburger or sausage (I used 1lb. Sweet Italian Sausage & 1 lb. Mild Italian Sausage for more flavor found in Cub's meat dept.)
10 ¾ oz can cream of mushroom soup
1 cup milk
2 lb. Package Velveeta cheese
8 ounce jar of salsa
1 bag restaurant style tortilla chips
Brown sausage, drain and set aside.
Warm cream of mushroom soup in large saucepan, add milk. Cube Velveeta and add to soup mix, stirring constantly until cheese is melted. Add Salsa and stir well. Add sausage.
Serve warm with chips. Also may be frozen and used later.