Ingredients :
- 4 cans diced new potatoes, undrained
- 2 cans condensed cream of mushroom soup, undiluted
- 2-1/2 cups water
- 1 can whole kernel corn, drained
- 1 can diced tomatoes and green chiles, undrained
- 6 green onions, chopped
- 1 medium sweet red pepper, chopped
- 1 tablespoon dried minced onion
- 1 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- 1 pound bulk spicy pork sausage
- 2 cups shredded sharp cheddar cheese
- 1 carton French onion dip
- Tortilla chips
Directions :
- In a 6-qt. slow cooker, combine the first 10 ingredients. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Add to slow cooker.
- Cook, covered, on low to allow flavors to blend, 4-5 hours. Add cheese and onion dip in the last 30 minutes of cooking. Stir before serving. Serve with tortilla chips.
