In a large skillet over medium heat, brown the ground beef and ground sausage until no longer pink. Remove with a slotted spoon and place on a paper towel-lined plate to drain.
Spray a 4 to 6-quart slow cooke with non-stick cooking spray. Add the cooked beef and sausage, cubed Velveeta, Rotel and cream cheese, and stir to combine. Cook on high for 2 hours, stirring occasionally, until the Velveeta and cream cheese are completely melted and creamy. Serve with your favorite tortilla chips.