Cube cheese and strain rotel (reserving liquid) and set aside. In a medium saucepan, combine meat, spices and strained beans. Add 2 tbsp of rotel liquid and bring to a simmer.
Add cheese and rotel chiles and stir well. Continue simmering until cheese is melted through. Continue adding rotel liquid a tbsp at a time until desired consistency is achieved. Stir well to combine before transferring to a serving dish.