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| Ingredients: | |||||
| 16 oz | sausage | ||||
| 16 oz | Velveeta process cheese, cubed | ||||
| 1 cup | chunky salsa | ||||
| 1 1/2 tsp | fennel seed, crushed | ||||
| 1 tsp | garlic powder | ||||
| 1/2 tsp | anise seed, crushed | ||||
| 1/4 tsp | dried basil | ||||
| 2 lbs | potatoes, boiled, peeled, and sliced | ||||
| Directions: | |||||
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Preheat oven to 350F.
In a skillet, cook and crumble sausage until no longer pink; drain and set aside. Place cheese in a large microwave-safe bowl. Microwave on medium for 1-2 minutes or until melted, stirring occasionally. Stir in sausage and salsa. Microwave on high for 2 minutes or until hot. Add the fennel seed, garlic powder, anise seed and basil. Carefully fold in poratoes. Cpoon into a greased 13X9 baking dish. Bake, uncovered, for 35 minutes or until hot and golden brown. |
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