1 pound ground beef
1 teaspoon taco seasoning
1 medium sweet onion, diced
1 (4-ounce) can diced green chiles, or more
1 (15.5-ounce) jar chunky mild salsa, (or hot)
1 (32-ounce) brick Velveeta cheese, sliced into 4 smaller logs
Add ground beef to hot, 9 or 10-inch cast-iron skillet, over high heat. Don’t break down the beef right away, let it cook for 3-4 minutes first, this way it caramelizes first. Start breaking it down after that, add 1 teaspoon of taco seasoning to it, or just salt and pepper and cook for 5-6 more minutes stirring often, or until the beef is fully cooked and nicely browned. Drain excess fat.
Transfer cooked and drained beef to the slow cooker, add diced onion, diced green chiles, salsa, and Velveeta cheese.
Cook on high for 1 hour or on Low for 1 1/2-2 hours. Stir the mixture every 30 minutes.
The dip is done when the cheese is fully melted and combined with the other ingredients when stirred. Place slow cooker on warm to keep the dip creamy and melty and serve with corn chips.
Garnish dip with sour cream and homemade or store bought Pico de Gallo, chopped fresh parsley and green onions.