Velveeta Cheese Dip
A creamy and cheesy dip perfect for parties, game days, or as a snack. It's packed with flavors from ground beef, spices, and hearty ingredients.
Ingredients
Main ingredients
- 1/2 lb ground beef Cooked and crumbled
- Salt Salt and pepper, to taste
- Pinch red pepper flakes Optional for heat
- 3/4 cup Pale Ale
- 1/2 cup Pepper Jack cheese, shredded
- 16 oz Velveeta cheese, cubed
- 1 can (14.5 oz) Rotel Tomatoes, partially drained
- 1 cup black beans, drained and rinsed
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
Instructions
Preparation
- Cook and crumble the ground beef over medium-high heat in a large, high-walled skillet.
- Drain any grease once the beef is cooked through.
- Add in the crushed red pepper flakes, salt, pepper, and beer. Let the beer reduce for about 4-5 minutes.
- Reduce heat to medium-low.
- Add the cheese and let it melt, stirring occasionally.
- Once the cheese melts, stir in the beans, red onions, and cilantro.
- Add the tomatoes, and some of the juice if you prefer a thinner consistency.
- Let it continue to heat through for about 5 minutes, then serve with tortilla chips.
Crock Pot Option
- Brown the meat and drain the grease, then add all remaining ingredients to the Crock Pot.
- Heat on high for 2 hours or on low for 4-5 hours.
Notes
Serve warm with crispy tortilla chips or fresh vegetables like carrots and celery sticks. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat before serving.