Ingredients
1 to 2 lbs ground beef lean; 1 lb is often enough
½ cup chopped onion
Salt to taste
Black pepper to taste (be generous)
~15 roasted green chiles peeled, seeded, chopped (adjust to your heat preference)
3 10.5 oz cans cream of mushroom soup
1 can water adjust to desired thickness
1 32 oz block Velveeta cheese, cubed
1 lb shredded mozzarella cheese
1 generous handful shredded Colby cheese
For Serving
Corn chips or Fritos Scoops
Method
Step 1: Cook the Ground Beef
In a large skillet over medium heat, cook the ground beef with the chopped onion. Season lightly with salt and generously with black pepper. Once browned and fully cooked, drain off excess grease.
Step 2: Add Green Chiles
Stir in the chopped roasted green chiles. Let the mixture simmer together for about 15 minutes so the flavors meld.
Step 3: Add Soup Base
Pour in 3 cans of cream of mushroom soup plus about 1 can of water (you can use less if you prefer a thicker dip). Stir thoroughly to combine.
Step 4: Add the Cheese
Gradually stir in the cubed Velveeta, then the shredded mozzarella and Colby cheese.
Step 5: Melt & Simmer
Lower the heat and stir occasionally for about 20 minutes, until all the cheeses are melted and the dip is creamy, smooth, and hot.
Step 6: Serve
Serve warm with corn chips, Fritos Scoops, tortillas—or your favorite dippers.
