Heat a skillet over medium heat and add the ground beef. Cook for about 5–7 minutes until browned, then drain excess fat.

Add the taco seasoning mix and Ro-Tel to the browned beef, stirring well. Allow to simmer for 3–4 minutes.

In the slow cooker, combine cheddar cheese soup, cream of mushroom soup, and milk, stirring until smooth.

Add the seasoned beef mixture and 1 cup of shredded cheddar cheese into the slow cooker. Gently stir to combine.

Cover and cook on low for 3–4 hours until hot and bubbly.

Serve the filling over Fritos corn chips and top with remaining shredded cheese and your preferred toppings.