1 (16 oz.) Velveeta cheese (you can use light)
1 can Ro-Tel
1 c. milk (I use skim)
1 (15 oz.) can white Shoepeg corn
2 (15 oz.) cans black beans
1 tbsp. dried cilantro (if desired; I didn't desire)

Melt cheese (or just put in crock-pot and allow to melt) and mix in other ingredients. Heat thoroughly in crock-pot (I cooked mine on low for about 2 hours). Serve over tortilla chips. You can also serve this with some chalupas (from Taco Bell) and you have a wonderful Mexican meal.