Mexican Cheese Dip - cooking recipe

Ingredients

1 small box Velveeta regular flavor cheese (16 oz.)
1 small box Velveeta Mexican flavor cheese (16 oz.)
2 (10 3/4 oz. each) cans cream of chicken soup
1 (10 oz.) can Ro-Tel tomatoes
1 lb. ground chuck

Preparation

Brown chuck in skillet until done; drain and set aside.
Over low heat, melt the 2 cheeses.
Add the soups (no water) and Ro-Tel tomatoes.
Stir well.
Add the ground chuck to cheese mixture and blend well.
Best to keep dip warm in crock-pot.
Can be refrigerated to be used at a later date.
Serve with hot peppers and chips.