Hot Mexican Dip - cooking recipe

Ingredients

1/2 lb. grated Velveeta
1/2 lb. grated sharp Cheddar
3 small cans green chili peppers, chopped
1 (28 oz.) can crushed tomatoes
garlic salt and chili powder to taste

Preparation

Layer in a 1 1/2-quart buttered casserole 1/2 Velveeta, 1/2 tomatoes, 1 1/2 cans chili peppers, garlic salt and chili powder and 1/2 Cheddar.
Repeat layers, ending with Cheddar on top. Bake, uncovered, in a 350\u00b0 oven for 30 minutes.
Serve with tortilla chips.