1 (16 oz.) tomatoes
1 tbsp. bacon drippings
1 lg. onion, finely chopped
1 (4 oz.) green chilies, drained and chopped
1 lb. Velveeta, cubed
1/2 tsp. salt
1/8 tsp. pepper

Drain tomatoes, reserving juice - coarsely chop tomatoes and set aside. Heat bacon drippings in large skillet - add onion and saute until tender. Add tomatoes and chilies - cook over low heat 15 minutes. Add reserved tomato juice, cheese, salt and pepper. Cook until cheese melts. Serve with chips. Makes about 4 cups.