Cheesey Salsa Dip
Salsa:

1 (12-ounce) can stewed tomatoes with juice
4 to 6 cloves garlic
3 whole fresh jalapenos
1 whole medium white onion
2 to 3 tablespoons chopped fresh cilantro
4 to 6 fresh Roma tomatoes
Kosher salt
Fresh ground pepper
1/2 lime, juiced

Puree stewed tomato juice only, garlic and 2 jalapenos in a blender or processor. Finely chop the onion, 1 jalapeno, 2 to 3 tablespoons of cilantro and 4 to 6 Roma tomatoes. Roughly chop the stewed tomatoes. Mix all these ingredients in a large bowl. Season with kosher salt, fresh ground pepper and lime juice.

1 1/2 pounds ground beef
1 large chopped onion
1 or 2 chopped jalapenos
1 tablespoon freshly chopped garlic
Salt and pepper
2 pounds velveta cheese, cubed
1 can cream of mushroom soup
1/4 cup whole milk
Tortilla chips

Cook the ground beef, onion, jalapenos, garlic and dash of salt and pepper. Drain excess fat in a small bowl. Add the beef mixture to crockpot and put on medium setting. Keep hot. Add cubes of cheese, cream of mushroom soup and milk and stir.

Next add 2 cups of the salsa mixture to the cheese mixture. Can be kept warm for 1/2 hour or longer. Serve with chips.