Remove the sausage from its casing and cut into small pieces; warm in a small frying pan. In a crock pot; chop the Velveeta Cheese into large pieces and lay in the bottom of the crock pot. As the Velveeta Cheese begins to melt add the salsa, sausage, and dried blueberries. Continue stirring on low until all cheese is melted and dip is warmed to desired temperature. Serve with tortilla chips. Serves approximately 12.
Mix beans and taco seasoning mix. Spread onto bottom of a 9-inch pie plate. Layer the remaining ingredients over bean mixture; cover. Refrigerate several hours or until chilled. Serve with tortilla chips or assorted crackers.
Mexican Pork with Beans
1 Cup Blueberry Salsa
2 Tablespoons Lime Juice
3/4 Teaspoon Chili Powder
1/2 Teaspoon Garlic Powder
4 - 1/2 Inch Thick Porck Chops
or 1 - 2 1/2 lb. Pork Roas
16oz. Can Kidney Beans
2 Green or Red Bell Peppers (Sliced or Diced)
Place chops or roast in a pan with a tight fitting lid. If you do not have a lid that fits tight, use aluminum foil. Combine Lime Juice, Salsa, Chili Powder, Garlic Powder, Beans, and Peppers in a bowl. Pour mixture over meat, then cover with lid or foil.
Bake at 350 degrees for 40-45 minutes for pork chops.
Bake at 350 degrees for about 2 ½ hours for pork roast.