Cook the Ground Beef: In a large skillet over medium heat, cook the ground beef until fully browned, breaking it into crumbles as it cooks. Drain excess grease, then stir in the taco seasoning.

Combine Ingredients in the Slow Cooker: Transfer the cooked beef to your slow cooker. Add the cubed Velveeta cheese, shredded cheddar cheese, diced tomatoes with green chilies, garlic powder, and onion powder. Stir to combine.

Cook the Dip: Set the slow cooker to LOW and cook for 2-3 hours, stirring occasionally, until the cheese is fully melted and the dip is creamy. If the dip is too thick, stir in the milk a little at a time until the desired consistency is reached.

Serve: Once the queso dip is ready, transfer it to a serving dish or leave it in the slow cooker on the “WARM” setting. Garnish with freshly chopped cilantro and serve with tortilla chips for dipping.