1 (10 oz.) can Rotel diced tomatoes & green chilis
8 oz. cream cheese
1/2 cup cheddar cheese
1/4 green onions, sliced for garnish
Brown the sausage and beef 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 up into 1-2 inch cubes.
In a slow cooker, place the beef, sausage, cheeses, rotel and Kinder’s Buttery Steakhouse Seasoning and cook on high for 2 hours. Stir occasionally and reduce the slow cooker temperature to warm, once the cheese is completely melted and hot.
Place mixture in baking dish, spread cheddar cheese over top and broil in oven until cheese is bubbly and golden.
Garnish with green onions. Serve with toasted sourdough crostini and Enjoy!