• In a large skillet over medium heat, cook the ground beef and onion for 8–10 minutes, breaking up the beef as it cooks, until the beef is browned and the onion is tender. Drain any excess grease.

Make in a Skillet

• Reduce the heat to low. Add the Velveeta, Monterey Jack, diced tomatoes and green chiles, milk, chili powder, cumin, garlic powder, and salt. Stir frequently until the cheeses are completely melted and the queso is smooth, about 5–7 minutes.
• If the queso is too thick, stir in a few tablespoons of milk until it reaches your desired consistency. Garnish with cilantro and serve warm.

Make in a Slow Cooker

• Transfer the cooked beef and onion to a slow cooker. Add the Velveeta, Monterey Jack, diced tomatoes and green chiles, milk, chili powder, cumin, garlic powder, and salt. Stir to combine.
• Cover and cook on LOW for about 1 hour, stirring every 15–30 minutes, until the cheeses are completely melted and the queso is smooth.
• Reduce the slow cooker to the WARM setting. If the queso is too thick, stir in a few tablespoons of milk until it reaches your desired consistency. Garnish with cilantro and serve warm.