Creamy Tacos - cooking recipe

Ingredients

3 lbs ground beef
2 (10 ounce) cans cream of mushroom soup
2 (12 ounce) cans evaporated milk
2 (16 ounce) cans chopped tomatoes
1 (10 ounce) can Ro-Tel tomatoes
2 (15 ounce) cans ranch style beans, drained
2 lbs Velveeta cheese, cubed
1 (16 ounce) bag corn chips

Preparation

Brown meat, drain.
Add soup, milk, tomatoes, Ro-Tel and beans.
Cook on low heat until hot.
Add Velveeta and simmer until Velveeta is all melted.
Serve in bowl over corn chips (I prefer the Frito Lay Chili Cheese Corn Chips!).
*OPTIONAL* Add chopped green chilies, Nopales Cactus, chili powder, garlic powder and/or extra Rotel Tomatoes to taste.