Ingredients:
1 lb Velveeta cheese, cubed
1 can (10 oz) Rotel diced tomatoes and green chilies
1 can (4 oz) diced green chilies (optional)
1/2 lb cooked breakfast sausage (optional)
1/2 lb cooked ground beef (optional)
1/2 cup sour cream (optional)
1/4 cup milk (optional, for thinning)
Salt and black pepper, to taste
Stovetop method:
Add cubed Velveeta to a saucepan over low heat.
Stir until melted and smooth.
Add Rotel (and optional green chilies).
Stir until heated through and well combined.
Add optional sausage and/or ground beef if using; heat through.
Stir in optional sour cream and a splash of milk if needed for creaminess.
Season with salt and black pepper to taste.
Slow cooker method:
Add cubed Velveeta to the slow cooker.
Add Rotel (and optional green chilies).
Cook on low 1–2 hours, stirring every 30 minutes, until fully melted.
Stir in optional sausage/ground beef and optional sour cream.
Cook 10–20 minutes more to heat through.
Season with salt and black pepper to taste.
Oven method:
Combine Velveeta and Rotel in a baking dish.
Bake at 350°F (175°C) for 20–30 minutes, stirring once halfway.
Add optional sausage/ground beef and optional sour cream; stir and bake 5–10 minutes more.
Season with salt and black pepper to taste.
Serving:
Serve hot with tortilla chips, crackers, or toasted bread.