Sunday is one of the laziest days of the week for me. I always have every intention of cooking for the blog on this day but the bad girl in me just wants to rest. I was doing good on this Sunday and getting ready to go to the store when I saw that my cousin Laura had shared a recipe for a variation of velveeta cheese dip.
Now Velveeta and Rotel is one of my favorite dips of all time. So when I saw this combination, I knew I had to give it a try. And I did. That same afternoon.
We settled in to eat it while watching some football on Sunday. I even shared it with some aunts who came visiting. This creamy dip received two thumbs up from everyone who ate it and will definitely end up on our game food rotations.
Creamy Queso Dip
1 lb lean ground beef
Salt and pepper, to taste.
1 – 32 oz box Velveeta cheese
1 – 8 oz package low fat cream cheese
1 – 10 oz can Rotel original tomatoes
1 – 10.75 oz Cream of Mushroom Soup
In a frying pan, add ground beef. Season with salt and pepper. Cook until done. Take off heat and drain any grease from pan.
Cut velveeta cheese and cream cheese into cubes. Add to a large sauce pan with soup and tomatoes. Turn heat to medium high and cook, stirring constantly. Once cheese melts, add cooked ground beef and mix together.
Serve with tortilla chips.