• Ingredients
    • 32 ounces of American melting cheese, cubed
    • 8 ounces of cream cheese
    • 10.5 ounces of condensed cream of mushroom soup
    • 1 pound sausage
    • 1 package of taco seasoning
    • 2 jalapeños finely chopped
    • 1 onion finely chopped
    • 1 can of diced tomatoes with green chili
    • 2 tablespoons minced garlic
    • 1 bag of tortilla chips for dipping
    • Toppings if you are making nachos
      • Fresh cilantro leaves
      • Salsa
      • Sour cream
      • Green Onions
  • Tools
    • Large recyclable aluminum pan
    • Smoker (If you do not own a smoker you can make this recipe in an oven or crockpot)


  • Cook sausage according to instructions on the taco seasoning packet.
  • Combine American melting cheese, cooked sausage, cream cheese, soup, jalapeños, onion, chili tomatoes, and minced garlic into the recyclable aluminum pan if you are using a smoker or an oven. If you are using a crockpot, put the ingredients directly into the pot.
  • If you are using a smoker, smoke pan of ingredients at 250 degrees Fahrenheit for 1 hour. Stir ingredients together and let smoke for another 30 minutes and serve.
  • If you are using an oven, preheat to 225-250 degrees. Wait until ingredients are melted in order to stir together and serve.
  • If you are using a crockpot, set on high until ingredients are melted. Stir ingredients together and place crockpot setting on low to keep dip warm and serve.
  • This can be used as a dip or on top of nachos.
The Ag Wife

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