Copycat Chili's Skillet Queso Dip

• 1 lb Velveeta cheese, cut into 1-inch cubes
• 1 can (10 oz) Ro-Tel diced tomatoes and green chilies, undrained
• 1/2 cup whole milk
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• 1/2 lb ground beef, optional
• Tortilla chips, for serving
• Chopped cilantro or pico de gallo, for topping, optional

Instructions

1. 1

   If using beef, brown it in a skillet over medium-high heat for 5 to 6 minutes, breaking it up. Drain the fat and set aside.

2. 2

   Add the Velveeta cubes, Ro-Tel, milk, chili powder, cumin, and garlic powder to a medium saucepan over medium-low heat.

3. 3

   Stir frequently for 8 to 10 minutes until the cheese is completely melted and the dip is smooth.

4. 4

   Stir in the cooked beef if using. Add milk 1 tbsp at a time if the dip is too thick.

5. 5

   Transfer to a warm skillet or serving bowl, top with cilantro or pico, and serve warm with chips.