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Prep the Ingredients

Cook the Ground Beef:

In a skillet over medium heat, cook the ground beef until browned and fully cooked, about 5-7 minutes. Drain excess fat.

Pour the can of chili over the cooked ground beef, stir to combine, and heat through for 2 minutes.

Prepare the Cheese and Veggies:

Cut the Velveeta Queso Blanco and Colby Jack cheese into 1-inch cubes.

Dice the onion, jalapeño (remove seeds for less heat), and tomato.

Cook the Dip

Place the cubed Velveeta Queso Blanco and Colby Jack cheese into a crockpot.

Pour the ground beef and chili mixture over the cheese.

Add the diced onion, jalapeño, and tomato to the crockpot.

Set the crockpot to Low and cook for 3 hours, stirring occasionally to ensure even melting and mixing.

Serve It Like This

Once the cheese is fully melted and the dip is creamy, transfer to a serving bowl or keep warm in the crockpot.

Serve with tortilla chips, warm tortillas, or fresh veggies for dipping 🌮🥕

Garnish with extra diced tomatoes or jalapeños if desired.

Pro Tips

For a spicier kick, leave the seeds in the jalapeño or add a pinch of cayenne pepper.

If the dip thickens too much, stir in a splash of milk to reach your desired consistency.