2 tablespoons bacon fat, butter, or margarine (oleo)
1 or 2 cans tomatoes with green peppers
2 pounds Velveeta (or Easy Melt cheese)
Optional additions:
cooked chorizo
black or pinto beans, cooked
cooked bacon cubes
beef taco filling
guacamole or avocado chunks
Tortilla chips for serving
Instructions
In a large skillet, saute onion in fat until soft and translucent, about 5 minutes over medium heat.
Add tomatoes and peppers.
Cube cheese (1″) and add to skillet. Stir over low heat until smooth and melted.
Add optional ingredients.
Keep warm in a slow-cooker over low heat. If your cooker doesn’t have a removable insert, save yourself a lot of trouble and fill the cooker up 1/2 way with water, put your queso in a glass or metal bowl that fits in the cooker, resting on the lip, and use the slow cooker as a double-boiler. Much easier to wash the bowl that way.
(This will also keep in the refrigerator up to 2 weeks with no problemos.)