1 Green Pepper
1 Yellow Onion
1 lb Sausage (Jimmy Deans as spicy as you like)
1 can Rotelle (sorry I can't spell)
1 standard box Velveta Cheese
Salt, Pepper, Chile Powder
Secret Ingrediant
Step one, prepare the ingredients. Dice the pepper and the onion. Vary the size from fine to corse, it adds something to the presentation. Leave the seeds with the diced pepper, that's where the flavor is.
Quarter the cheese lengthwise and cube it.
Cook the sausage in a skillet (medium heat), break it apart as it cooks. We're going for the loose/ground up effect here. Add a little salt, pepper, and chile powder (a pinch or a dash as you please) Once cooked, drain the skillet. (Don't wipe it out, that's flavor there!)
Saulte the pepper and onions in the skillet, at medium heat. Don't cook them completely down, just get them hot and let them start to exchange flavors. Pour in the can of rotelle. Keep cooking to bring it up to heat.
Add the sausage back to the skillet. Now for the SECRET Ingrediant. Add 3 little pouches of Taco Bell Sauce (mild if you're a weenie like me, Hot if you want). Once the heat comes back up start adding cubes of velveta slowly. Stir to prevent the cheese from burning. Once all the cheese has melted in you're ready to go. Put in a dish or eat from the skillet.
The Cheese Dip goes with many things; chips, french bread, brautworst, hamburgers, (as a meal by itself - I've had people just spoon it in a bowl and grap a spoon when we've run out of chips).
Special thanks to Andie for giving me a different version that I've since played with.
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