Chili Cheese Dip

• 1/2 to 1 pound ground beef, browned and drained
• 1 can (15 oz.) chili, with or without beans
• 1 pound Mexican Velveeta cheese, cubed

Combine all ingredients in greased 3 to 4 1/2 qt. slow cooker. Cover and cook on low heat 3-4 hours or on high heat 1 1/2 to 2 hours, stirring every 30 minutes until cheese is melted. Makes 6-8 servings.

Serve warm with tortilla chips. :)