Place the ground meat (raw) in a 5-6 quart crock pot.
Pour the salsa on top and sprinkle with the taco seasoning mix. (We use homemade taco seasoning.)
Cover and cook on high for 3 -4 hours until no longer pink. Use a spoon to break up the taco meat and serve.
Cube the Velveeeta cheese and place in a 3-5 quart crock pot.
Pour rotel on top.
Place the lid on top and cook on low for 2 hours or high for 1 hour until cheese is melted (stirring occasionally).
Cut the avocados in half, remove the pit.
Place avocados in a mixing bowl. With a fork or potato masher begin to gently mash them up.
Add the salsa by the heaping spoonfuls. Stir and slowly add more to your liking. I would say you need about a 1/4 cup.
Once it is to the consistency you like, squeeze the lime all over the avocados (this helps prevent them from browning so quickly).
Sprinkle in garlic salt.
Taste it and then add more garlic salt as needed. The salt makes a BIG difference in good guacamole. If it is tasting bland then you need more garlic salt.
Place all the other ingredients in individual bowls.
Then place the crock pots, guacamole and ingredients on a serving table so everyone can make their own nachos!