Tasty Taco Cheese Dip

The dip is perfect with chips or crackers for a large crowd (up to 20) for snacks.  You can also pour it over cheese enchiladas, baked potatoes, or over Fritos and beans for a flavorful Frito Pie.

1 pound ground beef (I usually use chuck, 80% lean)

1 pound pork sausage (I like Owen’s hot)

1 medium onion, chopped

2 pound box Velveeta cheese

1 can Ro-Tel tomatoes and diced green chilies

1 can cream of mushroom soup, undiluted

1 tsp garlic powder

Crock pot method:  In a large skillet, brown beef.  Pour into a bowl lined with paper towels to drain off fat.  Now brown the sausage and again pour into a bowl lined with paper towels to drain off fat.  Saute onions in the same skillet for a couple of minutes.  Add all the ingredients in a crock pot set on low heat for about an hour.  Serve hot.

Instant Pot:  Brown the beef on the saute program.  Drain as described above.  Brown the sausage on the saute button, and drain.  Now briefly cook the onions – 3 or 4 minutes – also on the saute button.  Dump in all the ingredients, lock on the lid, and press slow cook (normal setting), then press – to register 1 hour.  The queso should be melted together and will keep on very low warmer until you press cancel on the Instant Pot.

To prepare ahead, brown the meats and cook onions, then refrigerate for up to 2 days, or freeze so you will be ready any time for guests.