Velveeta Nacho Cheese Dip with ground beef is a hearty dip that’s perfect for parties. You can make it on the stovetop and serve, or transfer it to a slow cooker to keep it warm.
“My family loved it. ” -Henrietta
Velveeta Nacho Cheese Dip is like nacho cheese meets a hearty chili. It’s creamy and cheesy, but also chock full of ground beef, chili beans, and diced onion.
The key ingredient is Velveeta. It melts easily, doesn’t get grainy like regular cheese can, and it makes a super creamy dip (this Velveeta chili cheese dip with canned chili is another take on it!).
For this dip, we’ll use both Original Velveeta and Mexican Velveeta. The Mexican Velveeta has little bits of jalapeño in it, which adds flavor and a tiny amount of heat. That’s the only difference! If you can’t find Mexican Velveeta, just use another block of Original Velveeta.
Ingredients
- You’ll need one pound of ground beef—you can use 80%, 85%, or 90% lean—they all work great.
- Chili beans add lots of flavor. No need to drain them since there is tons of flavor in the juice!
- Tomato juice also adds flavor, and keeps the dip from getting too thick.
- Velveeta makes the dip amazingly creamy! I used half original and half Mexican Velveeta. You can use all original if you prefer.
- Worcestershire sauce lends some savory flavor—you’ll need two teaspoons.
How to make Velveeta nacho cheese dip
Start by slicing both blocks of Velveeta into one inch cubes. It doesn’t have to be perfect. This step is just so the Velveeta melts easily.
Next, place the onion and ground beef in a large sauté pan over medium heat. Cook until the meat is cooked through and the onion is soft.
Add the sliced Velveeta and the tomato juice.
Cook, stirring occasionally, until the Velveeta is melted. Pour in the chili beans and the worcestershire sauce. Stir to combine, and cook until everything is heated through.
Pour the dip into a bowl or serving dish, and serve right away!
Keeping the dip hot
Nacho Cheese Dip is best when it’s hot/warm. I recommend either enjoying it immediately, or placing it in a slow cooker.
To use a slow cooker, set it to warm and pour in the dip. Place the lid on and give it a stir right before serving.
You can keep the lid off while you’re serving it. You may need to stir it occasionally to keep it from sticking to the sides or getting too warm around the edges.
Frequently Asked Questions
Yes! Place it in a freezer-safe container with a lid. Freeze for up to 3 months. To serve, place the dip in the refrigerator overnight to defrost partially, then place it in a saucepan over medium heat. Cook, stirring occasionally, until the dip is heated through.
To make it vegetarian, omit the ground beef from the recipe. Cook the onion in one tablespoon of oil before proceeding with the recipe as directed.
This recipe already does not contain any gluten-containing ingredients. But as always, check the labels just to be sure.
To make a spicy nacho cheese dip, add one teaspoon of ground cayenne pepper to the finished recipe. Taste and add more cayenne to your liking.
Watch how to make this recipe:
Serving suggestions
Tortilla chips or corn chips (like Fritos) are a natural pairing for nacho cheese dip. I like a mix of white or yellow corn tortilla chips and blue corn tortilla chips. You can either serve it with chips for dipping/scooping, or place the chips on a platter and pour the nacho cheese dip on top.
Soft pretzels are also delicious dipped in this!
If you’re on the hunt for more appetizers, these RITZ Crackers Party Sandwiches are a hit with young and old alike. And these Easy Pepperoni Rolls are like pizza wrapped up in a three-bite appetizer!
And if you’re still hungry after eating chips and dip, White Chicken Chili would be a great second course.
📖 Recipe
Velveeta Nacho Cheese Dip
Ingredients
- 1 lb ground beef (80%, 85%, or 90% lean all work well)
- 1 small yellow onion chopped
- 1 lb Original Velveeta
- 1 lb Mexican Velveeta
- 1 cup tomato juice
- 1 (15 oz) can chili beans (not drained)
- 2 teaspoons worcestershire sauce
- To serve: sliced green onions, tortilla chips
Instructions
- Cut 1 lb Original Velveeta and 1 lb Mexican Velveeta into 1-inch cubes. This makes it easier to melt.
- Place 1 lb ground beef and 1 small yellow onion (chopped) in a large skillet over medium heat. Cook until the meat is cooked through and the onion is soft, about 7–8 minutes.
- Add the Velveeta and 1 cup tomato juice. Cook, stirring occasionally, until the Velveeta is melted.
- Stir in 1 (15 oz) can chili beans (not drained) and 2 teaspoons worcestershire sauce. Stir until combined and the dip is warmed through.
- Transfer the dip to a serving bowl or a slow cooker set to warm. Top with sliced green onions, if desired. Serve with tortilla chips and/or soft pretzels for dipping.
I’ve had this dip numerous times without onions. I used a little onion powder instead. It is Very Good!
Sounds delicious!
My family loved it. I made some changes to make it my own style. Thanks for giving some great recipes for those of us that need a little help.
I’m so glad that your family loved it! Thanks for commenting!