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hand dipping a chip into nacho cheese dip in a white bowl.

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!
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetizer
Cuisine American
Servings 20 servings
Calories 174 kcal


  • 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
Keyword nacho cheese dip
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