In a large skillet over medium heat, cook the ground beef, breaking it up with a spatula or wooden spoon as it browns. Continue cooking until the beef is fully cooked and no longer pink. Carefully drain and discard any excess grease from the pan.

Reduce the heat to low. Cut the Queso Blanco Velveeta into small cubes for quicker melting, then add the cheese to the skillet with the cooked beef.

Pour the drained Rotel tomatoes with green chiles into the skillet. Stir everything together to combine.

Continue stirring gently and consistently until the cheese is fully melted and the dip is smooth and creamy. Be sure to scrape the bottom of the skillet occasionally to prevent sticking or burning.

Serve hot with tortilla chips and enjoy!