Ingredients:

  • 1 lb lean ground beef
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 16 oz Velveeta processed cheese, cubed
  • 1 can (14.5 oz) Rotel Diced Tomatoes & Green Chilies, undrained

Instructions:

  1. Place the ground beef in a large skillet over medium high heat. Note: Start with a hot pan to get a good sear.
  2. Break the meat apart with a spatula and cook until completely browned and no pink remains.
  3. Drain the excess fat from the skillet. Note: This is critical so the dip isn't oily.
  4. Reduce heat to medium low.
  5. Add the cubed Velveeta cheese and stir constantly until the cheese is completely melted and the texture is smooth and velvety.
  6. Pour in the entire can of undrained Rotel diced tomatoes and green chilies.
  7. Stir gently until the tomatoes are evenly distributed and the dip is bubbling.
  8. Remove from heat immediately. Note: Overcooking the cheese can make it grainy.