Chili Con Queso Dip

• 2 pounds Velveeta cheese
• 1 can (14.5 ounces) diced tomatoes
• 1 can (4 ounces) diced chiles
• 1 small onion, finely chopped
• Tabasco sauce, to taste

Cook tomatoes, chiles, and onions, until liquid is almost gone. Dice cheese; add to tomato mixture. Cook over low heat until cheese is melted. Keep warm in crockpot or chafing dish and serve with tortilla chips.