In a skillet, over medium heat, brown ground beef or sausage, or both; set aside.
Cut up the Velveeta and cream cheeses, into cubes, and place into a crock pot.
Pour in the Rotel and the Cream of Mushroom soup; stir ingredients together.
Place the crock pot on low setting for an hour, allowing the ingredients to melt.
After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.
Remove to serving dish and serve with tortilla chips or chips of choice.