1 lb. Velveeta cheese
10 oz. Cheddar cheese
15 oz. can stewed tomatoes
4 oz. can green chilies, chopped
Chili powder
Garlic powder

Chop Velveeta cheese and shred Cheddar, layer in a round 2 quart casserole.

Layer one: 1/2 Velveeta cheese, 1/2 stewed tomatoes and sprinkle with chili powder.

Layer two: 1/2 Cheddar cheese, 1/2 green chilis and sprinkle with garlic powder.

Repeat layers. Bake at 350 degrees until bubbly. Serve with nacho chips.