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Nachos

Maybe famous isn’t the right word here, but I’m constantly asked by friends and family to make this.  This recipe has been around forever, especially since I’ve been making it for the past 20ish years, and I have no idea who came up with it, but everyone around here calls it mine!  It is amazing, yummy and so simple, you could slap yourself!  It’s great to bring to parties in a crockpot, eat as a snack and even makes for a great meal, which we’ve done many nights, for example last night for supper.

The key ingredients to making it taste great are the sausage and the salsa.  Use good quality of both, trust me, you can tell the difference. I prefer to use a homemade sausage that we get from a local butcher, but when I can’t get his, I get Frank Corriher sausage, which is a local brand sold here in Rowan County, NC.  Just pick one that’s not super greasy, not full of fat, but with lots of flavor, heat level is up to you, but I go with a mild to medium.  For salsa, you can use a chunky or smooth restaurant style.  I used to use chunky, but my kids prefer a smoother blend.  My favorite is Tostitos!  You could use homemade if you make your own and of course the heat level is up to you.

Ingredients:

1 regular size block of Mexican Velveeta Cheese (Regular Velveeta will work if you can’t find the Mexican)

1 pound of sausage

1 jar of salsa (heat level is up to you)

Directions:

Crumble and brown sausage on a medium high heat till done; drain and set aside.  In a pot or crockpot on low heat, melt cheese, stir occasionally and watch temperature so you don’t scorch the cheese.  When cheese is melted, stir in the jar of salsa and the sausage, and allow it to warm all the way through.  Be careful of your temperature if you’re doing this on the stove to make sure it doesn’t burn.  If you’re using a crockpot, keep it on a low heat.  Be sure to stir occasionally, and when it’s nice and warm, serve over your fave nacho chips!  It’s just that easy!  Enjoy!

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