Mexican Dip - cooking recipe

Ingredients

1 (11 1/2 oz.) can bean and bacon
2 small cans green chili peppers, chopped
1/2 lb. grated Cheddar cheese
1/2 lb. chopped or grated Velveeta cheese
1 medium onion, chopped
12 oz. can stewed tomatoes

Preparation

Cook tomatoes, chili peppers and onion until juice is gone, about 1 hour.
Heat slowly until cheeses melt; blend together. Serve warm with chips or crackers.