Step 1

Heat large nonstick skillet over medium-hight heat; add chorizo. Cook 5 minutes or until finely crumbled and browned, stirring occasionally. Drain; return to skillet.

Step 2

Add Velveeta and undrained tomatoes to skillet; stir to combine. Cook over medium heat 5 to 7 minutes or until Velveeta melts, stirring occasionally. Stir in green onion.

Step 3

Serve with chips, if desired.