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Cook the Beef:
In a large skillet over medium heat, cook the ground beef until browned. Drain any excess grease.
Add the chopped onion and garlic to the skillet and cook until softened, about 5 minutes.
Add Flavors and Beans:
Stir in the black beans, diced tomatoes with green chiles, chili powder, and cumin. Season with salt and pepper.
Cook the mixture for about 5-7 minutes until everything is heated through and well combined.
Make the Cheese Sauce:
In a saucepan, combine the cubed Velveeta and milk. Cook over low heat, stirring constantly, until the cheese has melted and the sauce is smooth.
Combine and Simmer:
Add the melted cheese to the beef and bean mixture. Stir until everything is well coated with cheese.
Let the dip simmer for an additional 2-3 minutes, stirring occasionally to prevent sticking.
Garnish and Serve:
Remove the dip from heat and transfer to a serving dish.
Garnish with chopped cilantro and sliced jalapeños.
Serve hot with tortilla chips for dipping.
Storage Options:
Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Tips:
Customize the spice level by adjusting the amount of jalapeño or adding hot sauce.
Substitute ground turkey or chicken for a leaner option.
Add a dollop of sour cream or guacamole as additional toppings for extra flavor.
Enjoy your Beef and Cheese Dip! If you have any more recipes or need further assistance, feel free to ask.
