Dice velvetta into cubes and place in bowl. Pour salsa over cubes and microwave for 5-8 minutes or until the cheese is creamy.

Place chilli in saucepan and cook on low until warm.

Place pinto beans with juice in sauce pan and bring to a boil. Use a potato masher to mash the beans into a thick soupy mixture.

Place tortilla chips in deep plate and layer with topping. Enjoy!