1 pound bulk pork sausage
1 pound lean ground beef
1 cup hot salsa
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can tomatoes and green chilies
1 teaspoon garlic powder
3/4 teaspoon garlic powder
2 (16 ounce) packages cubed Velveeta cheese

In large skillet, brown, cook sausage and ground beef for 15 minutes and drain.

Place in sprayed 4 to 5-quart slow cooker.

Add salsa, mushroom soup, tomatoes, green chilies, garlic powder and oregano to saucepan and heat enough to mix well. Fold in cheese and pour into slow cooker.

Cover and cook on LOW for 1 hour or until cheese melts. Stir once during cooking time.

Serve from cooker.

Serves 8 to 10.