1 large onion, chopped
1/3 cup uncooked low-fat French or Italian-style tomato paste
1 stalk celery, chopped
2 small red potatoes, quartered
1/4 cup shredded Cheddar cheese
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) can cheese food
Preheat oven to 350 degrees F (175 degrees C). Toss onion, celery, potatoes and cheese in a large bowl. Mix lightly. Transfer to a large mixing bowl.
Place onion mixture in pan; cook over medium heat 2 minutes. Stir in tomatoes with green chile peppers. Increase heat to medium; stir in tomatoes, cheese, tomatoes with green chile peppers and cheese food.
Bake 4 hours or overnight, until heated through, stirring once or twice. Spoon into 2 serving bowls. Serve with tortilla chips.