Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp vegetable oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 16 oz Velveeta processed cheese product, cubed
  • 8 oz cream cheese, softened and cubed
  • 1 can (10 oz) Rotel diced tomatoes and green chilies, undrained

Instructions:

  1. Heat the skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula. Cook until the meat is mahogany-colored and no pink remains. Drain the excess grease.
  2. Reduce heat to medium-low. Add the cubed Velveeta and softened cream cheese. Stir constantly with a wooden spoon until the cheese reaches a velvety, smooth consistency and no lumps remain.
  3. Pour in the entire can of Rotel tomatoes and green chilies, including the juices. Stir gently until the tomatoes are evenly distributed and the dip is bubbling. Remove from heat immediately.