1 lb. Italian sausage
1 bag corn chips
8 oz. cream cheese
16 oz. Velveeta cheese
4 tsp. Kinder’s Smoky Garlic & Sea Salt Seasoning
1 15 oz. can whole corn kernel, drained
2 10 oz. cans diced tomatoes and green chilis, drained
1/4 cup green onions, sliced for garnish
Brown the sausage in a large skillet, over medium-high heat. Remove from pan once no longer pink and place on paper towel to remove excess grease.
Cut the Velveeta and cream cheese into 1-2 inch cubes and place in skillet. Once the cheese starts to melt, put the sausage back in the skillet with the cheese, stirring frequently.
Add the corn, diced tomatoes, green chilis and Kinder’s Smoky Garlic & Sea Salt Seasoning to the skillet, continue to stir and heat for 4-8 minutes.
Transfer to serving dish, garnish with green onions and serve with corn chips, Enjoy!
Smoky mesquite with sea salt & pepper