Mexican Dip - cooking recipe

Ingredients

1 (20 oz.) jar chunky salsa (mild or hot; reserve juice)
1 (1 lb.) piece Velveeta Mexican cheese
1 (8 oz.) container sour cream
1 lb. (or a tad more) lean ground beef

Preparation

In a large skillet, cook the beef until well done and no pink is showing; drain. Chop up cheese and add to the beef. Stir over medium heat until cheese is melted. Stir in the salsa. Off heat, add the sour cream and combine well. If too thick, add some of the salsa liquid. Serve hot with nachos. The \"scoop\" type is best.