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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown the pork sausage in a pan and break up into chunks preferrably about the size of a pea. Drain off the grease and return to the pan. | 2. Add the diced onion and green pepper to the drained and cooked pork sausage and cook until onion begins to become clear. If you have a large skillet, you can continue to use that, otherwise transfer the pork sausage/green pepper/onion mixture to a crock pot (lining it makes cleanup easier). | 3. Add the cans of Rotel tomatoes and can of mushrooms, discarding some of the water from the Rotel cans if you prefer a thicker queso. | 4. Mix well and begin adding the Velveeta cheese broken into chunks for faster melting. It does tend to melt faster in a large skillet rather than a crock pot. | 5. Transfer the mixture to a crock pot and keep warm. Eat with the thicker tortilla tortilla chips as they are better equipped to handle the load of cheese, meat and veggies. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork sausage	16	ounces		1047.7972	0.0	67.812	84.1867
yellow onion	1		diced	60.0	14.01	1.65	0.15
green bell pepper	1		diced	-	-	-	-
tomato green chilies		cans	diced	-	-	-	-
velveeta cheese	32	ounces	embalmed	2714.88	87.80799999999999	146.048	197.12
cream mushroom soup	10 1/2	ounces		264.926	19.1997	4.7925	19.1997

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.