Spray your slow cooker with non stick cooking spray. Add all of the ingredients except the cheese and mix well to combine.
Add cubed cheese over the top. Cover with lid. Turn the slow cooker on low and cook for one hour.
After cooking for an hour, stir well to mix cheese thoroughly into mixture. The cheese will not be totally melted, but will continue to melt as it cooks.
Replace the lid and cook for another hour. Once done, stir before serving.
Variations: Add a small hint of spice from the taco seasoning, but if you want to kick it up a notch add hot taco seasoning and hot ROTEL instead of mild. A few jalapeños will add even more zest. Meal Prep: Make the hamburger ahead of time by cooking it early and freezing in a Ziploc bag. Remove from freezer the day before to defrost in the refrigerator. Cube up the Velvetta early and toss everything into the crockpot in under a minute. Dip Hardens: If the dip begins to harden, add a bit of milk to it and stir. Keeping it on a warm setting on the slow cooker also helps, but you may have to add the milk if it isn't eaten quickly. Storage: Refrigerate for up to four days and reheat in the microwave or stove top on low with a splash of milk. Stir to combine. Ninja Foodi and Instant Pot Directions | Start by cooking your ground beef on the saute feature, until no longer pink. I add in the diced onion while the beef cooks. Then once cooked I toss in the garlic and saute for a minute. Turn off the saute and stir in the seasoning. Add in Rotel and beans and stir with the meat. Make sure to scrape the bottom of the pot to remove any stuck on bits. Add Velveeta on top of the meat. Make sure to leave on top or it will create a burn notice. Place lid on and valve set to sealing. Cook high pressure 5 minutes with a quick release. Open lid stir well, and serve.