2 (14 1/2 oz.) cans tamales, mashed
2 (15 oz.) cans chili
1 lb. cheese spread, cut in 1-inch cubes
2 tbsp. Worcestershire sauce
1/2 tsp. hot sauce

Combine all ingredients in large Dutch oven. Cook over low heat, stirring frequently, until cheese melts. Serve warm with taco chips.

Yields about 2 1/2 quarts.