Nacho Cheese Dip
This creamy Nacho Cheese Dip is loaded with beef and chili beans. It's perfect for scooping up with tortilla chips or soft pretzels!
- 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
Cut the Velveeta into 1-inch cubes. This makes it easier to melt.
Place the ground beef and the onion 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 the tomato juice. Cook, stirring occasionally, until the Velveeta is melted.
Stir in the chili beans (no need to drain them first) and the 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.
This dip is best served warm. I recommend eating it right away, or transferring it to a slow cooker set to warm. If the mixture separates slightly, just give it a stir.
If you can't find Mexican Velveeta, you can substitute Original Velveeta in its place.
You can freeze leftover dip in a freezer safe container. Defrost overnight in the refrigerator, then warm it in a saucepan set over medium heat.
You can easily halve this recipe to make less dip.
Calories: 174kcalCarbohydrates: 10gProtein: 14gFat: 8gSaturated Fat: 5gCholesterol: 34mgSodium: 896mgPotassium: 357mgFiber: 1gSugar: 6gVitamin A: 503IUVitamin C: 3mgCalcium: 273mgIron: 1mg