In a large skillet over medium heat, brown the ground beef, breaking it apart as it cooks for about 5–7 minutes until no longer pink. Drain excess fat.

Add a packet of taco seasoning mix to the browned beef and stir. Pour in a can of Ro-Tel, letting it simmer for 3–4 minutes.

In the slow cooker, mix together the cheddar cheese soup, cream of mushroom soup, and milk until smooth and creamy.

Fold the seasoned beef mixture into the creamy sauce in the slow cooker. Stir in the shredded cheddar cheese.

Cover and cook on low for 3–4 hours. Check for heated through and melted cheese.

Serve by placing Fritos corn chips in a bowl and spooning the creamy beef mixture over them.

Top with additional shredded cheese and your favorite toppings.