Step 1

In a large skillet over medium heat, add the beef and cook, while crumbling, until it is no longer pink, about 8-10 minutes.

Step 2

Drain the fat from the skillet.

Step 3

Grease a 3-4-quart slow-cooker.

Step 4

Add the beef, the cheese, the tomato soup, the cream of mushroom soup, the chili powder, and the ground cumin.

Step 5

Cover and cook on low, stirring it halfway through, until heated through, about 1 hour 30 minutes-2 hours.

Step 6

Serve with the tortilla chips.