Heat a large skillet over medium-high heat. Add the ground beef and cook until no longer pink, about 5-7 minutes. Drain excess grease.

Lower heat to medium, then add taco seasoning, cubed Velveeta cheese, and the entire can of Rotel tomatoes.

Stir constantly until cheese is melted and mixture is smooth, about 3-5 minutes.

Transfer dip to a serving bowl. Keep warm in a Crock Pot for up to 6 hours if desired.

Serve hot with tortilla chips for dipping!