Last week my friend Veronica and I went to El Sol during our lunch break. She was one who told me about it a while ago knowing my love for Mexican food. There are three things to take into consideration when I decide if I will return to a Mexican restaurant.
- 32 oz. Velveeta Cheese, cut into cubes
- 1 can Rotel
- 16 oz. black bean corn salsa
- 1 lb. mild ground pork sausage, cooked
- Place all ingredients in slow cooker. Stir well and cook on low until the cheese is completely melted, 1 to 2 hours. Keep the slow cooker set to warm to serve.