Damn, who doesn't like the chilps and queso at the mexican restaurant? This is how I make it at home.

1. Block of velveeta (or the white mexican equivilant if i remember to get some whenever i'm out eating not so tex mex in san francisco's mission district)
2. 1 can rotel tomatoes w/ green chilis, drained
3. bit of cumin
4. lots of fresh cilantro
5. mexican red powdered chili, hot. to taste
6. just a touch of miller lite beer

nuke it. stir it. nuke it some more. eat it on chips. when it cools off, re nuke it. when it dries out from re-nuking it in the microwave, add miller lite or water and stir it up. gets better w/ age in the fridge. ground beef taco meat in it is just bad for you, chorizo even worse. try that sometime.