Velveeta Nacho Cheese Dip
This creamy, cheesy dip is loaded with ground beef, chili beans, and Velveeta. It's perfect for scooping up with tortilla chips or soft pretzels!
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
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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.
Video
Notes
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.
Nutrition
Calories: 174kcalCarbohydrates: 10gProtein: 14gFat: 8gSaturated Fat: 5gCholesterol: 34mgSodium: 896mgPotassium: 357mgFiber: 1gSugar: 6gVitamin A: 503IUVitamin C: 3mgCalcium: 273mgIron: 1mg
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