Ingredients
1 pound lean ground beef (90% lean)12 ounces cubed Velveeta1 can (10-3/4 ounces) condensed tomato soup, undiluted1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted2 teaspoons chili powder1 teaspoon ground cuminTortilla chips
Preparation
In a large skillet, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Transfer to a greased 3- or 4-qt. slow cooker. Stir in Velveeta, soups and seasonings. Cook, covered, on low until heated through, 1-1/2 - 2 hours, stirring halfway through cooking. Serve warm with tortilla chips.
