Best Every Mexican Dip

 from Annette Godfrey, Eufaula, AL 1985

Ingredients

1 lb velveeta cheese

1 lb ground beef

1 small chopped onion

1 chopped green pepper (optional)

2 10 oz cans mild Rotel

1/2 cup chopped tomatoes

 1 T Worcestershire sauce

1/4 t garlic powder and 1/2 t salt 

Directions

Cut velveeta cheese into 1" cubes and put in crock pot. Brown ground beef and onion ( and green pepper if adding) with garlic powder and salt, drain and add to crock pot with the rest of the ingredients and put on low for 1 hour or until cheese is melted and dip is creamy. Serve warm with corn chips.