Ingredients
Scale
For the Dip:
- 1 pound ground beef (80/20 blend recommended)
- 1 small onion, finely diced (about ¾ cup)
- 2 cloves garlic, minced
- 1 packet (1 ounce) taco seasoning (or 2 tablespoons homemade)
- 1 pound (16 oz) Velveeta cheese, cut into cubes
- 1 can (10 oz) Ro-Tel diced tomatoes with green chiles, undrained
- 8 ounces cream cheese, softened and cut into cubes
- ½ cup whole milk
- ½ teaspoon ground cumin (optional, for extra flavor)
- ¼ teaspoon cayenne pepper (optional, for more heat)
- Salt and black pepper to taste
For Serving:
- Tortilla chips
- Sliced jalapeños (optional)
- Chopped fresh cilantro (optional)
- Diced tomatoes (optional)
- Sliced green onions (optional)
Instructions
- Brown the ground beef by heating a large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook for 6-8 minutes, stirring occasionally and breaking up the meat into small crumbles, until the beef is completely browned with no pink remaining. The meat should be nicely browned and crumbly.
- Add aromatics by pushing the browned beef to the sides of the skillet, creating a well in the center. Add the diced onion to the center and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
- Season the meat by sprinkling the taco seasoning over the beef and onion mixture. Stir everything together thoroughly, coating all the meat with the seasoning. Cook for 1-2 minutes to toast the spices slightly and bloom their flavors. The mixture should smell amazing!
- Drain excess fat by carefully transferring the beef mixture to a colander placed over a bowl or the sink. Let the excess grease drain for a minute or two, then return the meat to the skillet or transfer to a large pot. This prevents the dip from being greasy.
- Reduce heat to medium-low. You want gentle heat that will melt the cheese smoothly without scorching it on the bottom of the pot.
- Add the cheeses by adding the cubed Velveeta cheese and cream cheese to the pot with the seasoned beef. Add the entire can of Ro-Tel tomatoes (including all the liquid – don’t drain it!). Pour in the milk. Stir everything together.
- Melt and combine by stirring frequently for 5-7 minutes as the cheeses melt into the mixture. The Velveeta will gradually soften and melt, creating a smooth, creamy sauce. Keep stirring to prevent sticking or burning on the bottom. As the cheeses melt, everything will come together into a smooth, cohesive dip.
- Adjust consistency and seasoning by checking the thickness. If the dip seems too thick, add a little more milk (2 tablespoons at a time) until you reach your desired consistency. The dip should be pourable but not runny – think queso consistency. Taste and adjust seasoning with salt, pepper, cumin, or cayenne if desired.
- Transfer and serve by pouring the hot dip into a slow cooker set on “warm” or “low” to keep it hot throughout your party (this is the best method for entertaining). Or transfer to a serving bowl and serve immediately while hot. Garnish with sliced jalapeños, cilantro, diced tomatoes, or green onions if desired.
- Serve with tortilla chips and watch it disappear! Provide a ladle or large spoon for easy serving.
Notes
- Keep it warm: Transfer to a slow cooker on low or warm setting for parties. The dip can stay warm and perfectly melty for 2-3 hours. Stir occasionally.
- Consistency control: The dip will thicken as it sits. Add milk or water to thin it back out if needed.
- Spice level: Use mild, original, or hot Ro-Tel depending on your heat preference. Add jalapeños or cayenne for extra kick.
- Make it heartier: Add a can of black beans (drained and rinsed) or a cup of frozen corn for extra substance and texture.
- Ground meat options: Any ground meat works here. Try ground turkey, chicken, pork, or even chorizo for different flavors.
- Don’t skip draining: Draining the ground beef prevents a greasy dip. This step is important!
- Cheese substitute caution: Velveeta really is best here for smooth texture. Regular shredded cheese will be grainy and may separate.
- Prep Time: 10 minutes
- Cook Time: 05 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Gluten Free
Nutrition
- Serving Size: ½ cup dip (without chips)
- Calories: 285
- Sugar: 4g
- Sodium: 820mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 70mg