So good and so easy, this is requested regularly by my family and makes a routine appearance during football games. I add cream of mushroom soup to my queso – it helps keep it creamier and really makes this soooo delicious! Nobody likes the flavor of straight-up Velveeta (or at least they shouldn’t – that’s the food snob in me peeking out). I always cringe when I see queso made with only Velveeta. So the soup is what really brings these flavors all together into the best queso!
- 1 can Original Rotel chopped tomatoes and green chilies, undrained
- 1 lb Hot bulk Jimmy Dean sausage
- 1 can condensed cream of mushroom soup
- 1 lb Velveeta
- Tostitos scoops chips
Brown the meat and drain the fat.
In a large saucepan, heat, stirring, the Rotel (with the juice), soup, and cheese until melted and smooth. Alternatively, the cheese, soup, and Rotel can be heated in a microwave, stirring every minute of so until smooth. Or a crockpot can be used too.
Once the cheese is melted and mixture is smooth, add the meat and serve with chips.