Directions

Dice the onion.

Using a non-stick sprayed skillet, cook sausage and onions until brown, stirring occasionally.

Once browned, drain some of the fat from the skillet.

Cube Velveeta loaf.

Add cubes to browned sausage and onion mixture.

Add can of Rotel (juice and all), can of green chilies (juice and all), add the can of rinsed pinto beans, and stir over low heat.

Cut the jalapeno into small pieces. (For a spicier version, add the membranes and seeds)

Add to queso and stir.

Add spices, stir and serve with tortilla chips.

Serving tip: Use a fondue pot or crock pot to serve piping hot!