2 slices bacon, chopped
2 tbsp. chopped onion
1 clove garlic, minced
1 can (14.5 oz.) whole tomatoes, undrained
1 can (4 oz.) chopped green chilies
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. dried whole oregano
4 c. (16 oz.) grated American cheese

In a large saucepan, cook bacon until crisp. Add onion and garlic. Cook until onion is soft, about 5 minutes. Stir in tomatoes, chilies, cumin, salt, oregano and pepper; blending well. Reduce heat to low and gradually add cheese, stirring until melted. Serve hot with tortilla or corn chips. Makes about 4 cups.