1 can tamales
1/2 medium onion, finely chopped
1 can no-beans chili
8 ounces Velveeta cheese, sliced

Slice tamales into medium saucepan. Add chili. Add chopped onions. Heat slowly, stirring occasionally, so as not to scorch. When hot, add sliced cheese. Stir until cheese is melted. Keep warm in a fondue pot.

Serve with corn chips.

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