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- 2 cans rotel, drained
- 2 small packages of Mexican Velveeta, cubed
- 1 lb hot breakfast sausage
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 clove garlic, diced
- Hot sauce, salt and pepper to taste
- Chips for dipping
- In a large pot, Sauté onions in olive oil
- Add and brown sausage in a large pot over med high heat, drain and wash grease off sausage when done.
- Add sausage back to pot, add rotel and cheese.
- Reduce heat to low and stir until cheese is melted.
- Add spices / hot sauce to taste.