1 (28 oz.) can tomatoes, cut up sm.
2 (4 oz.) cans green chilies, chopped
3 tbsp. chili powder (2 tbsp. for milder dip)
2 tsp. garlic salt
1 lb. Velveeta cheese, cubed
12-16 oz. sharp cheddar cheese, shredded

Mix tomatoes, green chilies, chili powder and garlic salt. Do not cook. Layer in 2 quart casserole, the Velveeta, sauce, and cheddar. Repeat but always end up with cheddar. Serve warm with tortilla chips. Bake at 350 degrees for 30 minutes.