Yields16 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
16ozhot breakfast sausage
1small yellow onion, diced
1jalapeño pepper, minced
1poblano pepper, diced
2cans Rotel tomatoes
1can diced green chilies
1can black beans, drained and rinsed
32ozwhite Velveeta cheese, cut into cubes
16ozMexican cheese blend, shredded (jalapeño jack and Monterrey Jack)
Using a large pot, cook the sausage until done. Drain and set aside. Add the olive oil and cook the onion, jalapeño pepper, and poblano pepper and cook until soft and the onions are translucent about 5 minutes. Add the sausage back into the vegetables.
Add the Rotel tomatoes (with the juice), green chilies, and black beans. Stir to combine.
Next, add the cheeses a little at a time, allowing them to melt before adding the next amount. Stir to combine. Serve warm.