01 -
In a skillet over medium heat, brown the ground beef or sausage until fully cooked. Drain excess grease and set aside.
02 -
In a large saucepan or slow cooker, add the cubed Velveeta and cream cheese. Heat on low, stirring occasionally, until fully melted.
03 -
Stir in the Rotel tomatoes (with juices), ranch seasoning, garlic powder, and onion powder. Mix well.
04 -
Slowly add milk or heavy cream until the queso reaches your preferred thickness. Stir until smooth.
05 -
If using cooked meat, add it to the queso. Continue heating for a few more minutes to blend the flavors.
06 -
Pour the queso into a serving bowl or slow cooker on “warm.” Garnish with fresh cilantro or parsley if desired. Serve hot with tortilla chips or dippers of choice.