Mexican Dip - cooking recipe

Ingredients

2 lb. Velveeta cheese
1 can cream of mushroom soup
16 oz. picante sauce
2 lb. hamburger

Preparation

Brown meat and drain fat.
Cut velveeta into chunks.
Combine all ingredients in crockpot.
Turn on high heat.
Stir occasionally, until melted and well blended.
Simmer on low.
Serve with chips.