BLENDED CHEESES:

1 (2 lb.) block Velveeta cheese, cut into cubes
2 (10 oz. ea.) cans Rotel diced tomatoes w/ green chilies (do not drain)
2 (4 oz. ea.) cans green chilies (Ortega)
2 cups shredded Mexican "Fiesta" cheese blend
half & half (If needed to thin cheese for serving; Add 1 tbsp. at a time)

Place diced Velveeta, Rotel tomatoes and green chilies in a large Crock-Pot. Set cooker to HIGH. Stir every 10 minutes while Velveeta is melting.

After Velveeta is melted add in the Mexican cheese blend - stir frequently until all cheeses are melted together.

Set Crock-Pot to WARM or LOW and let stand - serve when ready.

Serve warm with tortilla chips.

MEAT VARIATION (OPTIONAL):

1/2 to 1 lb. ground sirloin, ground chicken or ground turkey
1 small onion
2 tbsp. minced garlic
2 tsp. ground cumin

In medium pan combine meat, onion, garlic and cumin. Cook until meat is fully cooked. Add to cheese mixture after all cheeses are melted.

Submitted by: Mary Davidson Martin