Ingredients:

  • 1 lb Velveeta or processed melting cheese, cubed
  • 8 oz cream cheese, softened and cubed
  • 2 cups sharp cheddar cheese, shredded
  • 1 can (14.5 oz) Rotel (diced tomatoes and green chilies), undrained
  • 1 lb ground beef or chorizo, browned and drained
  • 4 oz diced pickled jalapeños
  • 1/2 tsp garlic powder
  • 1/4 cup whole milk or heavy cream

Instructions:

  1. Brown the ground beef or chorizo in a skillet over medium-high heat until no pink remains. Drain the excess grease thoroughly and stir in the garlic powder during the last minute of browning.
  2. Combine the cubed Velveeta, softened cream cheese, shredded cheddar, browned meat, Rotel (with liquid), and jalapeños in the Crock Pot. Stir gently to distribute the ingredients.
  3. Cover and cook on LOW for 2 hours, stirring gently every 30 minutes to prevent scorching.
  4. Once the cheese is completely melted and uniform, check the consistency. If too thick, whisk in whole milk one tablespoon at a time until it reaches a velvety flow.