Prep time: 10 mins | Cook time: 15 mins | Servings: 8–10
Ingredients
- The Protein: 1 lb ground beef, browned and drained.
- The Cheese:
- 1 lb Velveeta or processed cheese loaf, cubed for easy melting.
- 1 cup shredded Pepper Jack or Monterey Jack (for an extra kick and stretch).
- The Zest: 1 can (10 oz) Ro*Tel diced tomatoes and green chilies (do not drain).
- The Flavor:
- 1/2 tsp taco seasoning or chili powder.
- Fresh chopped cilantro or parsley for garnish.
- For Dipping: A large bag of sturdy tortilla chips.
Instructions
- Brown the Meat: In a large skillet over medium-high heat, cook the ground beef until fully browned. Drain the excess fat thoroughly.
- Combine: Lower the heat to medium-low. Stir in the cubed processed cheese and the entire can of Ro*Tel.
- Melt: Stir frequently until the cheese is completely melted and the mixture is smooth.
- Add Final Cheese: Fold in the shredded Pepper Jack and taco seasoning, stirring until the shredded cheese is fully incorporated and bubbly.
- Transfer: Pour the dip into a serving bowl. For a “baked” look, you can place it in an oven-safe dish, top with a little more cheese, and broil for 2–3 minutes until the top is golden and spotted.
- Garnish: Sprinkle with fresh cilantro or parsley.
- Serve: Surround with tortilla chips and serve immediately while hot.