Brown the Ground Beef in a large skillet over medium heat for about 5–7 minutes, stirring occasionally until fully cooked and no longer pink. Drain excess fat.

Stir in the taco seasoning mix and the can of Ro-Tel, simmer for another 3–4 minutes to meld the spices with the meat.

In the slow cooker, combine cheddar cheese soup, cream of mushroom soup, and milk until smooth. This should take about 2 minutes of mixing using a spatula.

Add the seasoned beef and 1 cup of shredded cheddar cheese to the cheese mixture. Stir everything together thoroughly.

Cover the slow cooker and set it to low, cooking for 3–4 hours until everything is heated through and bubbling. Stir halfway through.

Scoop the creamy taco filling over a bed of Fritos corn chips. Reserve remaining shredded cheese for topping.

Top each bowl with your choice of toppings such as sour cream, diced tomatoes, or sliced jalapeños before serving.