2 pounds lean ground beef
2 tablespoons dry minced onion
1 1/2 teaspoons dried oregano leaves
1 tablespoon chili powder
2 teaspoons sugar
1 (10 ounce) can tomatoes and green chilies
1/2 cup chili sauce
1 (32 ounce) box Mexican processed cheese, cubed

In large skillet brown ground beef, drain and transfer to 4 or 5 quart slow cooker sprayed with vegetable cooking spray.

Add remaining ingredients plus 1/2 to 1 cup water and stir well.

Cover and cook on LOW for 1 1/2 to 2 hours. Stir once during cooking time.

Add a little salt if desired.

Serve hot with chips or spread on crackers.