Chorizo Cheese Dip

Ingredients

• 16 oz package of Arizona Fresh Beef Chorizo, or your local brand.
  
• 32 oz Block of Velveeta Cheese
• 2 ea 10 oz oz cans Rotel Hot salsa (Note: If you are wimpy, just 1 can ;-)
• 1 can 14.5 oz Petite Dice Tomatoes
• 1 can drained Pinto Beans (optional)
• 1/2 teaspoon Garlic Powder
• 1 teaspoon Chile powder
• 1/2 teaspoon Mrs Dash Extra Spicy seasoning 

Directions

1. In a medium-sized pot, chop up the Chorizo and thoroughly cook on medium high heat.
2. While cooking, add the garlic and Chile powder and mix well.
3. When the Chorizo is broken into small pieces (use a spatula to chop it up) and cooked, stir in the Rotel and Tomatoes and cook for 2 minutes.
4. Stir in the Velveeta Cheese cut into 1" slices, so it melts faster.
5. Stir constantly over medium low heat.
   
6. Serve with Tortilla chips or vegetable sticks.
7. Garnish with slices of fresh jalapeno, green onions.

Note: You will need to heat this up in a crock pot, or in a microwave, so it is not so thick when serving.