1. In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks. Cook for 6–8 minutes until no pink remains. Season with salt, pepper, garlic powder, onion powder, and smoked paprika (if using). Drain excess fat.

2. Add the entire can of Rotel (including juice) to the skillet and stir well to combine. Let simmer for 2–3 minutes.

3. Reduce heat to low and add cubed Velveeta cheese. Stir constantly until the cheese is fully melted and the mixture is smooth and creamy (about 5–7 minutes).

4. Taste and adjust seasoning. Stir in diced jalapeños or a splash of hot sauce if desired.

5. Transfer the dip to a serving bowl or keep warm in a crockpot.

6. Garnish with chopped tomatoes, cilantro, or green onions, and serve hot with tortilla chips.