Tamale Dip

• 1 jar (13.5 oz.) tamale
• 1 lb. (16 oz.) VELVEETA, cut up
• 1 can (16 oz.) chili with beans
• 1 can (10 oz.) diced tomatoes and green chiles

1. Remove paper from tamales.
2. Cut tamales into 1-inch chunks.
3. Mix all ingredients in 5-quart slow cooker.
4. Cook on medium heat until prepared cheese product is melted and all ingredients are thoroughly heated.
5. Turn down to low heat; keep warm.
6. Serve with tortilla chips.

tamale, velveeta, beans, tomatoes

Taken from www.kraftrecipes.com/recipes/-23897.aspx (may not work)