Taco Dip - cooking recipe

Ingredients

2 lb. Velveeta
1 can cream of mushroom soup
1 1/4 lb. ground beef
1 jar picante sauce (mild, medium or hot)
1 to 2 bags nacho chips

Preparation

Brown ground beef; drain.
Melt Velveeta in microwave.
Mix ground beef, cream of mushroom soup, picante sauce and Velveeta. Heat in microwave.
Serve warm with chips.