Ingredients
4 cans (14-1/2 ounces each) diced new potatoes, undrained2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted2-1/2 cups water1 can (11 ounces) whole kernel corn, drained1 can (10 ounces) diced tomatoes and green chiles, undrained6 green onions, chopped1 medium sweet red pepper, chopped1 tablespoon dried minced onion1 teaspoon cayenne pepper1/4 teaspoon pepper1 pound bulk spicy pork sausage2 cups (8 ounces) shredded sharp cheddar cheese1 carton (8 ounces) French onion dipTortilla chips
Preparation
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 it 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.
