Cowboy Mexican Dip (Crock Pot) - cooking recipe

Ingredients

12 beef tamales, husked and mashed
1 (15 ounce) can chili without beans
1 (14 1/2 ounce) can rotel (tomatoes with green chilies)
1 lb Velveeta cheese, cubed

Preparation

Place the tamales, chili, diced tomatoes, and processed cheese into a slow cooker.
Set heat on high, and cook, stirring occasionally until cheese is melted.
Reduce heat to low to keep the dip warm while serving.
Serve with corn chips or tortilla chips.