Ingredients
Equipment
Method
- Brown the chorizo or ground beef in a skillet over medium heat; drain excess grease.
- In a slow cooker, combine cubed Velveeta and cream cheese to create a creamy base.
- Stir in cooked meat, diced tomatoes with green chiles, shredded cheddar cheese, and taco seasoning until well mixed.
- Cover and cook on low for 2 hours, stirring occasionally until melted and bubbly.
- Serve warm with tortilla chips, garnishing with fresh cilantro or jalapeños if desired.
Nutrition
Notes
Feel free to add black beans for extra protein or swap the chorizo for jalapeños for a vegetarian version. This dip is best enjoyed fresh, but leftovers can be stored in an airtight container for up to four days.