Ingredients:

  • 1 pound ground beef (80/20 recommended)
  • 1 pound Velveeta processed cheese, cubed
  • 1 (10 ounce) can Rotel Diced Tomatoes with Green Chilies, undrained

Instructions:

  1. Brown the ground beef in a large skillet over medium heat. Cook until no pink remains, then drain off any excess rendered fat thoroughly.
  2. Reduce the heat to low. Add the cubed Velveeta cheese and the entire can of Rotel diced tomatoes and green chilies (do not drain the tomatoes) to the skillet with the cooked ground beef.
  3. Stir constantly, scraping the bottom of the pan frequently, until the Velveeta is completely melted and the dip is smooth and heated through, about 10 to 15 minutes.
  4. Serve immediately with tortilla chips, or transfer the dip to a small slow cooker set to the WARM setting to maintain ideal consistency during serving.