Ingredients
Main Ingredients
- 1 lb. ground beef
- 16 oz. cheese (small box, typically processed cheese or Velveeta)
- 20 oz. Rotel® diced tomatoes with green chiles (two 10-oz. cans, undrained)
- 2 tsp. chili powder
- 1/4 tsp. garlic powder
For Serving
- Corn chips
- Chopped cilantro (optional)
Instructions
- Brown the Beef: Set a large skillet over medium-high heat. Add the ground beef and cook until browned and crumbled, making sure to drain any excess fat.
- Combine Ingredients in Slow Cooker: Transfer the cooked ground beef to the slow cooker. Cube the cheese and layer it on top of the beef. Pour the undrained Rotel diced tomatoes with green chiles over the cheese, then sprinkle chili powder and garlic powder evenly. Stir gently to combine.
- Cook the Dip: Place the lid on the slow cooker and cook on HIGH for 2 hours, or until the cheese has melted completely and the dip is hot throughout.
- Keep Warm and Stir: After cooking, keep the slow cooker on the warm setting and stir occasionally to prevent the dip from sticking to the sides as it sits.
- Stovetop Alternative: For a quicker option, after browning the beef, heat the remaining ingredients in the same skillet over medium heat until smooth and heated through. Add milk if needed to adjust consistency, as stovetop cooking evaporates more liquid.
Notes
- Using processed cheese like Velveeta yields the best creamy texture.
- Adjust chili powder to your preferred spice level.
- If the dip is too thick after cooking, stir in a little milk to thin it out.
- This recipe is great for making ahead; just reheat on low and stir occasionally.
- Serving with corn chips adds a nice crunch and traditional pairing.
- Optional chopped cilantro adds a fresh, herbal note to the dip.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
