Brown ground beef in a large skillet over medium-high heat, seasoning with salt and pepper to taste. Break it up into small pieces as it’s cooking. Drain off any excess grease, as necessary.

Reduce heat to medium-low and dump in 2 cans of Rotel.

Add the cubed Velveeta queso blanco and cook over medium-low heat, stirring frequently until the cheese melts and everything is fully combined.

Garnish with a little bit of additional chopped green onions. Serve warm with your favorite tortilla chips.

Crockpot Method

Brown ground beef in a large skillet over medium-high heat, seasoning with salt and pepper to taste. Break it up into small pieces as it’s cooking. Drain off any excess grease, as necessary.

Transfer the browned hamburger meat to your crockpot insert, and dump in 2 cans of Rotel.

Add the cubed Velveeta queso blanco and cover. Choose your desired heat setting depending on when you want to serve your dip. Heat stirring occasionally until fully combined, about one hour on low heat. Turn heat down to the keep warm setting.

Garnish with a little bit of additional chopped green onions. Serve warm with your favorite tortilla chips.