Add the ground beef to a large skillet, season with taco seasoning, and cook over medium high heat until browned.
While the beef is cooking, cube the Velveeta.
Once the beef is cooked, drain any grease, then add in the cubed Velveeta and can of Rotel tomatoes and chilies. Stir together.
Heat over medium heat until fully melted and smooth.
Keep warm while serving to keep it melty and smooth.
Notes
Use a lean beef (sirloin - 93/7%) to avoid greasy meat. If you are using a fattier cut, make sure to drain any grease before adding the Velveeta. If you don't want to use beef, you can also use ground turkey, ground chicken, or a spicy sausage.
To increase the heat, use one of the spicier versions of Rotel (it comes in Original, Mild, or Hot).
If you want to skip Velveeta, replace it with 8 oz of cream cheese and 8 oz of finely shredded cheddar.
Store any leftovers covered in the fridge for up to 3 days.
Slow Cooker InstructionsBrown the meat then pour it into the slow cooker with the cubed Velveeta and can of Rotel. Turn the slow cooker to LOW and stir occasionally until melted and smooth. Once melted, turn the slow cooker to WARM for serving.