Hot Cheese Dip - cooking recipe

Ingredients

1 can Ro-Tel tomatoes
16 oz. Velveeta cheese
1 lb. ground beef
1 (4 oz.) can mushrooms
1/2 c. chopped onion
1 can cream of mushroom soup

Preparation

Brown ground beef and onion together over medium heat; drain well.
Cut cheese into small pieces.
Cut tomatoes into small pieces.
Place all ingredients in crock-pot.
Stir and turn on low heat.
Heat for 3 or 4 hours, stirring occasionally.
Serve with tortilla chips.