Nacho Cheese Dip

2 lb. loaf of velveeta regular cheese

16 oz. can of stewed tomatoes

cayenne pepper to taste

1 very small can of green chopped chilies

Put stewed tomatoes in medium sized saucepan, then mash large pieces. Drain chilies and discard liquid; add to tomatoes. Place over medium heat until liquid simmers, turn heat down to low. In the meantime, cut loaf of cheese into chunks, as small as you care to take time to. Add chunks of cheese to tomatoes, keeping heat low, stir frequently until all of the cheese is melted and warm through. Remove from heat, add cayenne pepper and stir thoroughly. Serve warm with nacho chips or regular corn chips.