Your cheese fondue night just got a whole lot tastier with this homemade chili cheese dip recipe that's packed with tender ground beef, Velveeta cheese, beans, and tomatoes. It's the perfect dip for tortilla chips and breadsticks, and it takes less than 40 minutes to make, so you can easily whip it up before your guests arrive.
Open and drain the can of black beans and diced tomatoes.
Dice the white onion into small cubes.
Shred or chop the Velveeta cheese.
Finely chop the fresh cilantro.
Cooking instructions
Set a deep bottom soup pot or paella skillet over medium-high heat with 2 tablespoons of butter and sauté the chopped onions with a pinch of salt and pepper for 5 minutes until soft.
Crumble the ground beef into the pot and cook until browned. Add the taco seasoning and diced tomatoes and cook for 3 to 4 minutes to combine.
Add the chopped or shredded cheese and stir until the cheese melts before adding the drained beans, salsa, and cilantro.
Turn the heat down to simmer and let it cook for another 10 minutes to let the flavors infuse. Stir the chili cheese dip often to incorporate the ingredients.
Remove the dip from the heat and pour into a fondue pot for serving.
Garnish with sliced green onions and serve with tortilla corn chips or breadsticks.
Recipe Notes
ConsistencyThis chili cheese dip should have a thick, creamy consistency that's perfect for dipping. If it's too thick, you can thin it out with a little milk or water.SpicinessThe level of spiciness in this chili cheese dip will depend on the salsa you use. If you want the dip spicier, use salsa with more diced jalapenos or add in some cayenne pepper.