In a large Skillet brown the ground beef. Drain any fat.
Dice the Velveeeta cheese into small pieces and place in a 3-5 quart crock pot.
Place the browned browned ground beef on top.
Pour both cans of diced tomatoes with green chiles on top.
Place the lid on the crock pot and cook on low for 2 hours or high for 1 hour until cheese is melted (stirring occasionally).
Serve warm with tortilla chips and enjoy!
Video
Notes
If you want your dip thinner, stir In 1/2 cup of milk.Refrigerate any leftovers in an airtight container for up to 5 days. The dip does get thick when it's refrigerated, so add in milk or water when reheating to thin the dip out.