QUESO DIP

4 oz. Mexican chorizo, casing removed, 1 cup breakfast sausage, 1 cup 80/20 ground beef, 2 T. vegetable oil, 1/2 cup red onion, chopped, 2 cloves garlic, chopped, 1/2 cup Mexican lager-style beer, 1/4 cup fresh chopped jalapeno peppers, 1 (10 oz.) can cream of nacho cheese soup, 1 (4 oz.) package cream cheese with chives, diced, 1 (32 oz.) package processed cheese, diced,1 1/2 cups sharp cheddar cheese, grated, 3 juiced limes, zest from 1 lime, 2 (10 oz.) cans mild diced tomatoes and chilies, 1 (5 oz.) can diced tomatoes, 1/2 cup cilantro, chopped, 2 T. taco seasoning, salt, and pepper to taste.

In a skillet, cook chorizo, sausage, and ground beef until browned. Drain off fat, crumble the meats and add them to the crock pot.  Add remaining ingredients to the pot, set on low. Stir everything together.  The dish is ready in 45-60 minutes when the cheese melts and the dish is hot and bubbly.  Taste, add salt and pepper if needed.  Serve with tortilla chips.