1 lb hamburger
1 lb Italian sausage (ground like hamburger)
2 lb block Velveeta Cheese
1 med onion (chopped)
1 small bottle Hot Sauce (use half mild & half hot for a milder version)
Brown hamburger with the chopped onion, drain
Brown Italian Sausage (try to break up the big chunks), drain
Throw the meat into the Crock-Pot, add the block of Velveeta (cube up if you want)
Pour on hot sauce
On high, let the cheese melt and continue to stir while on high until all is melted and mixed well. Then turn the crock-pot down to low. Best served within an hour or two. Keep warm (plugged in) while serving with a firm, thick taco chip. A flimsy chip will break off as this is thick and heavy.
In the fridge, this dip will last longer than most marriages. Try using some of the leftover dip on a soft tortilla shell as a snack (warm up in microwave), or add a little scrambled egg & the dip on a soft shell for a breakfast taco.