The traditional and time honored recipe - a foundation stone of TexMex cuisine - involves - best in an aging "Crock Pot for home cookers - a two pound carton of "Velveeta" (a blending of soft cheese from an unknown cave with a good grade of wallpaper paste) with a can or two of "Rotel tomatoes with Green Chiles" to add desired piquancy. "Pace's Picante" can be substituted, as well as any number of ghastly canned products called ambitiously "Nacho Cheese". Restaurants often whup up a tub of Bechamel and add some Cheddar, diced tomatoes and chopped jalapenos in escabeche to "taste".