Ingredients:

  • 1 lb ground sausage
  • 16 oz Velveeta cheese, cubed into 1-inch pieces
  • 10 oz RoTel Diced Tomatoes and Green Chilies, undrained

Instructions:

  1. Sear the meat. Place a large non stick skillet over medium high heat. Add the 1 lb ground sausage, breaking it into small crumbles with your spatula.
  2. Develop the crust. Allow the meat to sit for 2-3 minutes without stirring until a dark, mahogany colored crust forms on the bottom.
  3. Finish browning. Continue stirring and breaking up the crumbles for another 3-4 minutes until no pink remains.
  4. Drain the fat. Carefully tilt the skillet and remove the excess grease. Leave about one teaspoon of drippings until the bottom of the pan is just barely coated.
  5. Deglaze the pan. Reduce the heat to low. Pour the 10 oz can of RoTel (with juices) into the pan. Use your spoon to scrape up any browned bits until the bottom of the skillet is clean. Note: Those browned bits are pure flavor fond that will season the cheese.
  6. Add the cheese. Immediately drop the 16 oz of cubed Velveeta into the tomato mixture.
  7. Melt gently. Stir frequently as the cheese begins to soften until the cubes start to lose their shape.
  8. Incorporate. Keep the heat on low and continue stirring until the mixture is completely uniform and velvety.
  9. Final check. Ensure the meat is evenly distributed through the cheese until it looks like a thick, creamy sauce.
  10. Serve immediately. Remove from heat and transfer to a warm serving bowl or a small slow cooker to keep it fluid.