Combine the cubed Velveeta, diced tomatoes with chiles, and cooked ground beef in the crockpot insert.

Cover and cook on low for 2 hours, stirring every 30 minutes, until the cheese has fully melted with no solid cubes left.

Check the texture: the dip should coat the back of a spoon in a smooth, pourable layer; if it looks grainy, stir in a splash of the tomato liquid and give it another 10 minutes.

Switch to the warm setting for serving, stirring every so often since the dip forms a skin on top if left still.

Serve directly from the crockpot with sturdy tortilla chips.