Ingredients
Meat
- 1 lb ground beef (80/20 works well)
Dairy
- 16 oz Velveeta cheese, cubed (must be Velveeta for smooth texture)
Canned Goods
- 1 can Rotel tomatoes with green chilies (10 oz can, original or mild)
Seasonings
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper (freshly ground preferred)
Serving
- Tortilla chips (for serving)
Instructions
- Cook the ground beef: Heat a large skillet over medium-high heat and add the ground beef. Break it up using a wooden spoon as it cooks.
- Season and finish cooking beef: Cook the beef for 7 to 8 minutes until no pink remains, breaking it into small crumbles. Season with salt and freshly ground black pepper.
- Drain the grease: Pour the cooked beef into a strainer or colander set over a bowl. Press down with a spoon to drain all the grease completely.
- Return beef to skillet: Put the drained beef back into the skillet and reduce the heat to medium-low.
- Add cheese and tomatoes: Cut the Velveeta cheese into cubes and add it to the skillet along with the entire can of Rotel tomatoes, including the juice.
- Stir and melt cheese: Stir constantly for about 5 minutes until the Velveeta melts fully and the dip is smooth and creamy with no cheese chunks.
- Serve the dip: Transfer the dip to a serving bowl or serve directly from the skillet. Enjoy hot and melty with tortilla chips.
Notes
- Use Velveeta cheese specifically for a smooth, creamy texture.
- Drain the grease thoroughly to avoid a greasy dip.
- Adjust salt and pepper to taste based on preference.
- Serve immediately while hot for best texture.
- Keep stirring as cheese melts to prevent scorching.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
