Brown the Ground Beef. Place a large cast iron skillet or sauté pan over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon as it browns. Continue until the meat is fully cooked and no longer pink. If you’re using beef with higher fat content, drain off any excess grease to prevent a greasy dip.

Season the Meat. Sprinkle in your taco seasoning and stir well to coat all the beef evenly. This step builds the flavor base for the dip. Allow it to cook for 1–2 minutes so the spices bloom in the heat.

Add Cheese and Tomatoes. Add the cubed Velveeta and pour in the entire can of Rotel tomatoes — do not drain. The liquid from the tomatoes helps the cheese melt into a silky, scoopable consistency.

Melt and Combine. Reduce the heat to medium-low and stir occasionally as the Velveeta melts. Keep stirring gently to avoid scorching. Once the cheese is completely melted, you should have a smooth, creamy, uniform dip.

Stir in Sour Cream (Optional). If you’re using sour cream, remove the skillet from the heat and let it rest for a minute. Then stir in the sour cream until fully combined. This step gives your dip a subtle tang and extra creaminess.

Season and Serve. Taste and adjust seasoning with salt and freshly cracked black pepper as desired. Garnish with chopped tomatoes, cilantro, and sliced green onions for color and freshness.

Serve Warm. Serve immediately with tortilla chips, crackers, or your favorite dippers. Keep warm on the stovetop over low heat or in a crock pot set to “warm.”