Rotel Cheese Dip

2 lbs Velveeta Cheese
1 lb Ground beef - browned, drained, and rinsed
1 can Rotel tomatoes  with jalapeno and chives

Blend tomatoes in a blender until liquified.  
Pour tomatoes in skillet and chop the cheese.  
Add the cheese cubes to the tomato mixture.  
Melt the cheese in the liquid, stirring constantly.  
Add meat after cheese is melted.  
Serve with chips.

Recipe can be doubled, but be careful  with Rotel mixture.

Cheese dip freezes good.

Susan Anderson