Cheese Dip

2 pounds Velveeta cheese 2 pounds ground meat 2 small cans cream of mushroom soup 1 medium onion (chopped) 4 ounce can ground chilies (drained) ½ teaspoon garlic powder

Cut up Velveeta into cubes and place in crock pot on medium/high heat with cream of mushroom soup. Stir occasionally until smooth. In the meantime, brown the ground meat & the onion in a separate pan. Once cheese mixture is melted, stir in the meat & onions, garlic powder and chiles. Serve with tortilla chips. While serving, keep the lid off the crock pot to prevent "weeping".