1. Brown the ground beef: In a large skillet over medium-high heat, cook the 1 pound of ground beef, breaking it up with a spatula as it browns. Continue cooking for 6–8 minutes, until no pink remains and the meat is caramelized in spots. Drain off any excess grease.

2. Load the slow cooker: Add the cooked ground beef to a 3–4 quart slow cooker. Top with the 16 ounces of cubed processed cheese, 8 ounces of cubed cream cheese, the 2 undrained cans of diced tomatoes with green chiles, and the 1/2 cup of milk.

3. Add the seasonings: Sprinkle in the 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir gently to combine everything.

4. Slow cook until melty: Cover and cook on LOW for 2–3 hours or on HIGH for 1–1 1/2 hours, stirring every 30–45 minutes, until all the cheese is melted and the dip is smooth and creamy.

5. Adjust consistency: If the dip is thicker than you like, stir in an extra splash or two of milk until it reaches your preferred texture. Taste and adjust the seasoning if needed.

6. Garnish and keep warm: Switch the slow cooker to the WARM setting. Sprinkle the 1/4 cup chopped fresh cilantro and 1/4 cup diced fresh tomato over the top right before serving.

7. Serve: Serve the Crock Pot Rotel Dip directly from the slow cooker with tortilla chips, crackers, or crunchy veggies for dipping. Stir occasionally to keep it smooth.