Heat oven to 450°F (230°C). Arrange the pkg frozen potato wedges in a single layer on a baking sheet and bake potato wedges as directed on package, cooking just until they are crisp and heated through.

While the potato wedges bake, brown lean ground beef in a large skillet over medium-high heat, breaking it into small crumbles as it cooks. Continue cooking until beef is no longer pink; drain to remove excess fat.

Reduce heat to low. Add process cheese product and 1/2 cups Old El Paso* Thick n' Chunky Salsa to the browned, drained beef. Cook over low heat until cheese is melted and mixture is hot and bubbling, stirring frequently so the cheese melts evenly and the salsa is well blended.

Serve hot, spooning the salsa cheese dip over the baked potato wedges or serving the dip in a bowl with the potato wedges alongside for dipping. Make sure both the dip and potato wedges are hot when served.