Ingredients
Ingredient Amount Notes
Velveeta or processed cheese loaf 2 pounds Cut into 1-inch cubes
Ground beef 1 pound Browned and drained
Rotel diced tomatoes with green chiles 2 cans (10 oz each) Undrained
Whole milk or evaporated milk 1/2 cup Adds extra creaminess
Directions
Preheat the oven to 350°F (175°C). Lightly grease a 2-quart glass casserole dish.
In a large skillet over medium-high heat, cook the ground beef until fully browned, about 6–8 minutes. Drain any excess grease.
Reduce the heat to low and add the cubed cheese, Rotel tomatoes with juices, and milk. Stir gently until the cheese is mostly melted and everything is well combined.
Pour the mixture into the prepared casserole dish and spread evenly.
Bake for 15–20 minutes, or until hot, bubbly, and creamy.
Let the dip rest for about 5 minutes before serving so it thickens slightly.
Serve warm with tortilla chips or your favorite dippers.
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