1 pkg. Mexican Velveeta cheese
1/2 c. chopped onions
2 tbsp. butter
1 (14 oz.) can Del Monte Spanish tomatoes, stewed
1 sm. can green chilies (optional)

Cook onions in butter. Drain Spanish tomatoes and chilies thoroughly and chop. Add all ingredients together including cheese in chunks. Melt over low heat, stirring constantly. Serve hot with chips. May be kept in crock pot for several hours.