Ingredients:

  • 1 lb lean ground beef
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 16 oz Velveeta cheese
  • 4 oz cream cheese
  • 1 can (14.5 oz) Rotel diced tomatoes and green chilies

Instructions:

  1. Place the ground beef in the skillet over medium-high heat. Break the meat apart with your spatula and cook until it is fully browned and mahogany-colored.
  2. Stir in the garlic powder and salt during the last 2 minutes of browning. Drain the excess fat using a colander to ensure the dip isn't oily.
  3. Lower the heat to medium-low. Add the cubed Velveeta and cream cheese to the skillet. Stir constantly using a folding motion until the cheese transitions to a velvety, cohesive sauce.
  4. Pour in the entire can of Rotel, including the juices. Stir gently until the tomatoes and chilies are evenly distributed and the dip is steaming and uniform in color. Remove from heat immediately.