In a large pot, over medium heat, brown 1 pound of ground beef until it is no longer pink, about 5 to 7 minutes. Break it into small pieces as it cooks.

Once the beef is browned, reduce the heat to low and add 16 ounces of cubed Velveeta cheese along with one can of undrained Rotel tomatoes. Stir gently to combine.

Continue stirring the mixture over low heat for about 5 to 8 minutes until the Velveeta has completely melted and the dip is smooth.

Remove from heat and transfer to a serving bowl. Serve warm with tortilla chips or vegetable sticks.