Crockpot cheese dip with ground beef and sausage.

INGREDIENTS:
1 pound lean ground round or chuck
1 pound pork sausage
1 cup picante sauce or chunky salsa
1 teaspoon garlic powder
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 can (approx. 10 1/2 ounces) Rotel tomatoes or other tomatoes with green chile peppers
3/4 teaspoon dried leaf oregano
2 pounds Velveeta cheese, cut into cubes

PREPARATION:
In a large skillet, brown the ground beef and sausage together, breaking up while stirring, until no longer pink. Drain well; transfer to slow cooker. Combine salsa, garlic powder, soup, tomatoes, oregano and cheese with the ground beef and sausage in slow cooker.

Cook on low until cheese is melted and ingredients are well blended, about 2 hours. Serve with your favorite chips or crackers.