Ingredients:

  • 1 lb lean ground beef
  • 16 oz Velveeta or processed melting cheese, cubed
  • 4 oz cream cheese, softened
  • 1 can (10 oz) Rotel Diced Tomatoes & Green Chilies, undrained
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 tsp salt

Instructions:

  1. Place the lean ground beef in the skillet over medium high heat. Break the meat apart with your spatula and cook until it reaches a mahogany colored brown and no pink remains.
  2. Drain the beef thoroughly in a colander to remove all excess fat.
  3. Reduce heat to medium low. Add the cubed Velveeta and softened cream cheese to the skillet, stirring continuously using a folding motion.
  4. Pour in the entire can of Rotel, including the liquid.
  5. Stir in the garlic powder, salt, and pepper.
  6. Continue to fold the mixture together until the cheese is completely melted and the dip has a velvety, glossy sheen.
  7. Remove from heat immediately once it becomes a cohesive liquid to avoid overheating the dairy.