Mexican Beef Dip - cooking recipe

Ingredients

4-5 lb. hamburger meat (you can substitute 1/2 and 1/2 with ground turkey - no one will know the difference)
2 blocks Velveeta Mexican Cheese (mild or hot)
3-4 large jars of salsa (mild or hot)

Preparation

Brown the ground hamburger and drain well. Set the cooking temperature to low. Cut the Velveeta cheese into 1/2 inch blocks (that is just to help melt the cheese faster than if you drop the whole block into the pot).
Add the cheese and continue to stir so the ground meat does not burn. Once the cheese has started to melt, add the salsa. Once the cheese is completely melted, the dip is done! Allow the dip to cool and put in the fridge. (It is better if made the night before!) Put the crock-pot on the day to serve and put on low heat. Watch out because if it simmers in the crock-pot too long it will get very soupy! Serve with tortilla chips.