1Brown ground beef and onions then drain, return to pan and add taco seasoning and water. I like Spring Hill Ranch Southwestern Seasoning . Simmer about 10 minutes to evaporate some of the water. Keep in crockpot on low for serving.
2Cube Velveeta cheese and add to an empty crockpot. Add the rest of the ingredients. Cook on high until melted, stirring occasionally and tasting. Add more salsa or other spices as taste dictates. Turn crockpot to low for serving.
(If you don't like Velveeta make a hot cheese sauce of your choice. You can also use a jar of Salsa in place of Rotel if you like. I have done it both ways.)
3Add drained pinto beans to a third crockpot. Add refried beans, cumin, and flavored oil. Cook on high until warm and bubbly, stirring occasionally and tasting. Salt and pepper as needed. Add more flavors to your liking. I like some whole beans in my refried beans if you don't omit the pintos.
(flavored oil- using a skillet with canola or oil of choice fry some (3 or 4) corn tortillas until crispy but not burnt. This adds a nice flavor to the oil for refried beans. Just use plain oil if desired but it will not taste as good.)
4You can use other pots in place of crockpots but it is harder to keep it warm for serving without overcooking it. The 3 in 1 crockpot at Walmart is custom made for this use. Simply set on countertop and let people serve themselves as desired. Works well for tacos, burritoes, and nachos all at the same time.