Cheese Dip - cooking recipe

Ingredients

1 (2 lb.) box Velveeta cheese, chunked
2 cans cream of mushroom soup
1 lb. ground beef or sausage (or 1/2 lb. of each)
2 cans Ro-Tel tomatoes and green chilies

Preparation

Crumble hamburger meat/sausage into frying pan.
Cook until done; drain.
Add all ingredients into slow cooker or similar. Mix well and heat slowly until all the cheese has melted.
Serve with chips, tacos or vegetable tray.
Refrigerate any unused portion.
Also, leftover cheese dip tastes good cold as a cheese spread.