- Preheat the oven to 350°F (175°C). Lightly grease a 2-quart glass casserole dish.
- In a large skillet over medium-high heat, cook the ground beef until fully browned, about 6–8 minutes. Drain any excess grease.
- Reduce the heat to low and add the cubed cheese, Rotel tomatoes with juices, and milk. Stir gently until the cheese is mostly melted and everything is well combined.
- Pour the mixture into the prepared casserole dish and spread evenly.
- Bake for 15–20 minutes, or until hot, bubbly, and creamy.
- Let the dip rest for about 5 minutes before serving so it thickens slightly.
- Serve warm with tortilla chips or your favorite dippers.
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