Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 16 oz Velveeta cheese
  • 4 oz cream cheese
  • 1/4 cup whole milk
  • 1 can (14.5 oz) Rotel Diced Tomatoes and Green Chilies
  • 1/2 tsp cumin
  • 1/4 cup fresh cilantro

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spatula, until fully browned. Stir in garlic powder during the last 60 seconds of cooking.
  2. Drain the rendered fat thoroughly from the skillet using a colander or paper towels.
  3. Reduce heat to low. Add cubed Velveeta and cubed cream cheese to the beef. Stir constantly until the cheese is completely melted and smooth.
  4. Pour in the undrained Rotel and sprinkle in the cumin. Stir gently until the tomatoes are evenly distributed and the dip is bubbling.
  5. If the dip is too thick, stir in whole milk one tablespoon at a time until it reaches a heavy-cream consistency. Remove from heat and garnish with chopped cilantro.