• 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)

Instructions:

• 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.

Enjoy!

The Ag Wife