1 cup chopped onion
3 teaspoons butter
2 (10 ounce) cans Rotel tomatoes and Chilies
1 (14 ounce) can stewed tomatoes, chopped
2 lbs Velveeta cheese
1 lb sharp cheddar cheese, cubed

1. Saute onion in butter
2. Add all the tomatoes and Rotel and cook until thick.
3. Add cheeses and cook to thick and smooth, stirring often.
4. Serve warm with Tortilla Chips.
5. Refrigerate leftovers.

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