Brown the chorizo or ground beef in a skillet over medium heat; drain excess grease.

In a slow cooker, combine cubed Velveeta and cream cheese to create a creamy base.

Stir in cooked meat, diced tomatoes with green chiles, shredded cheddar cheese, and taco seasoning until well mixed.

Cover and cook on low for 2 hours, stirring occasionally until melted and bubbly.

Serve warm with tortilla chips, garnishing with fresh cilantro or jalapeños if desired.