1. Brown the ground beef in a skillet over medium heat, breaking it into small crumbles as it cooks. Drain any excess grease.

2. Stir in the garlic powder, onion powder, chili powder, and black pepper, then cook for 1 minute.

3. Lower the heat and add the Velveeta, cream cheese, and undrained Rotel tomatoes.

4. Stir gently until the cheeses are fully melted and the dip is smooth and creamy.

5. Add a splash of milk if you want a thinner consistency.

6. Transfer to a serving bowl or slow cooker to keep warm.

7. Top with diced tomatoes or pico de gallo, jalapeno, and cilantro if desired.

8. Serve warm with tortilla chips.