Ingredients:

  • 1 Tbsp neutral cooking oil (e.g., canola or grapeseed)
  • 1 lb lean ground beef (85% lean recommended)
  • 1 medium yellow onion, finely diced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 32 oz processed cheese block (e.g., Velveeta), cut into 1-inch cubes
  • 2 (10 oz) cans Rotel Original Diced Tomatoes and Green Chilies, undrained
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika (optional)
  • 1/4 cup whole milk or evaporated milk (optional)
  • 2 Tbsp finely chopped fresh coriander (cilantro) (optional)

Instructions:

  1. Heat the neutral oil in a large skillet over medium-high heat. Add the ground beef, breaking it up, and cook until fully browned (5-7 minutes). Add the finely diced yellow onion and cook until softened (about 3 minutes). Drain off any excess grease thoroughly and season the mixture with 1/2 tsp salt and 1/4 tsp pepper.
  2. Transfer the cooked beef and onion mixture to the bottom of the slow cooker. Add the cubed processed cheese, both cans of Rotel (including the liquid), the ground cumin, and the smoked paprika (if using). Set the slow cooker to LOW heat.
  3. Cover and cook for 1.5 to 2 hours. After 30 minutes, open the slow cooker and stir the dip thoroughly to help the cheese melt evenly and prevent sticking to the bottom. Continue cooking, stirring every 20-30 minutes, until the cheese is completely smooth and the dip is homogenous and piping hot.
  4. If the dip appears too thick after melting, stir in 1/4 cup of whole milk or evaporated milk until desired consistency is achieved.
  5. Switch the slow cooker setting to WARM for serving. Garnish with fresh coriander/cilantro just before serving with tortilla chips or Fritos.