Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp taco seasoning
  • 1 tbsp olive oil
  • 1 can (14.5 oz) Rotel Diced Tomatoes & Green Chilies
  • 16 oz Velveeta cheese, cubed
  • 4 oz cream cheese, softened and cubed

Instructions:

  1. Heat the olive oil in a large skillet over medium high heat.
  2. Add the ground beef, breaking it into small crumbles with your spoon.
  3. Cook the beef until it is fully browned and develops a deep, dark sear. This is where the flavor lives.
  4. Drain the excess grease from the pan. Note: Leaving too much fat can make the dip oily.
  5. Stir in the taco seasoning. Toss the meat until every piece is evenly coated and smells fragrant.
  6. Pour in the entire can of undrained Rotel tomatoes.
  7. Simmer for 3-5 minutes until the liquid reduces slightly and thickens.
  8. Reduce the heat to medium low.
  9. Fold in the cubed Velveeta and cream cheese.
  10. Stir continuously until the cheese is completely melted and the dip is velvety and glossy. Remove from heat immediately so it doesn't overcook.