8 - 10 red potatoes, diced, boiled, drained, set aside
1 stick of butter, melted
1 small onion, chopped
1 bell pepper, chopped
1 can Rotel diced tomatoes
1 lb. of Velveeta cheese, cut in chunks

Melt stick of butter and saut onion and bell pepper. Add Rotel diced tomatoes, and Velveeta. Cook mixture over low heat, until all cheese melts. Put potatoes in 9 x 13 casserole dish, over with cheese mixture and bake at 350°F about 20 minutes or until heated through.