This dip is tried & true! Perfect for football season. I use ground venison sauteed with 1 diced poblano pepper, 1 diced red onion, and 1 table spoon of minced garlic (heat bacon grease first for browning everything). I either use Lowery's seasoned salt or taco seasoning to taste (not too much as the Velveeta is salty on its own). I sautee everything in the slow cooker (with cast iron insert) so all the browning stuff stays in the cheese dip. You can also add or sub in diced venison or bison sirloin / back strap. Then add the cubed Velveeta, melt, add Rotel, then I add 1-2 cups shredded Mexican mixed cheese and stir well. Dynomite!