1 sm. onion, diced
2 med. tomatoes, diced
3/4 c. Pace picante sauce (mild, medium, hot) or 1 sm. can diced jalapenos (mild, medium, hot)
2 lb. Velveeta cheese, cubed
2 cans nacho cheese soup
1/4 c. milk

Place cubed Velveeta in a crock pot. Add all other ingredients except milk. Cook on medium until cheese is melted. Add milk to thin as needed. Turn crock pot to low setting. Use the cheese sauce as an appetizer with chips; on hamburger; over scrambled eggs; on tacos; or in burritos. Refrigerate in a covered container. Re-heat in microwave. Keeps for about 2 weeks.