This one's a huge crowd pleaser. It's so easy to make, and addictively delicious! Especially for Nacho Night!

Basic Ingredients:

Velveeta Mexican Cheese with Jalapeno Peppers

1 roll Pork Pan Sausage

Jar of Salsa or a can of Rotel Tomatoes

Basic recipe is just the Velveeta Mexican Cheese, a pound of browned, drained pork pan sausage and salsa of your choice or Pico de Gallo. But it can have more ingredients added if you want. Make it how you want your dip!

Crumble, brown and drain the entire pound of pork pan sausage. Use the whole block of Mexican Velveeta, dice it, add it to the browned pork pan sausage and stir. Melt it together, but try not to scorch it. Then add as much salsa as suits your tastes.

If there's any other ingredients you want, go for it! Chopped, fresh cilantro really makes it pop! (But add that after the rest is fully cooked and melted, right before serving). Melt it all together and use as a sauce or nacho dip. That's all there is to it!

Optional Ingredients: Diced or sliced jalapenos, cilantro, sliced black olives, chopped green scallions, chopped green chiles, poblano peppers, serranos, bacon crumbles, pimentos, chopped red peppers, crumbled chicharrones, chorizo, chipotles, or whatever else you love added to nacho cheese sauce.

This works great as enchilada or baked burrito sauce, or saucing some chile rellenos too. It's terribly addictive as nacho cheese sauce over corn tortilla chips of any kind.

I don't list individual measures for this recipe, as that depends upon how many people you're feeding, what this will be used for, and whether or not you want to add a little or lots of extra ingredients.

I've made this sauce and poured it over cooked and drained noodles as a festive and very yummy version of macaroni and cheese!