Description
A velvety Mexican-American cheese dip with melted Velveeta, tomatoes, jalapeños, and seasoned ground beef. Smooth, spicy, and perfect for chips, enchiladas, or parties!
Ingredients
2 cups Velveeta cheese (pre-shredded)
1 can (10 oz) diced tomatoes with green chiles
½ cup whole milk
2 medium jalapeños (seeded and chopped)
1 lb ground beef (85% lean)
1 medium onion (diced)
1 tbsp minced garlic
1 tsp ground cumin
1 can (15 oz) black beans, drained (optional)
1¼ tsp kosher salt
Instructions
Heat 1 tsp oil in a large skillet over medium-high. Sauté onion 3-4 minutes until softened.
Add garlic and cumin, sauté 1 minute until aromatic.
Add ground beef; cook until browned (10-12 minutes), draining excess fat.
Stir in diced tomatoes with green chiles, jalapeños, and black beans (if using). Simmer 5 minutes.
Gradually add cheese, stirring constantly until melted and smooth. Mix in milk to create a creamy consistency.
Add salt and adjust spice level as needed. Serve warm with tortilla chips or enchiladas.
Notes
Use a 15-ounce tomato can for a heartier texture.
Substitute milk with broth for extra depth.
Increase jalapeños or cumin for bolder flavor.
Let dip rest 5 minutes for optimal texture.
Top with cilantro or tortilla crumbs before serving.
- Prep Time: 15
- Cook Time: 20
- Category: Lunch
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg