Heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a spoon as it cooks until no pink remains, about 5-7 minutes. Drain off excess fat in a colander and set the cooked beef aside. While the beef cooks, cut the processed cheese into 1-inch cubes and measure out all your dry spices (chili powder, garlic powder, and cumin) into a small bowl for easy addition.

Transfer the cooked ground beef from Step 1 into your crockpot. Add the cubed cheese, the undrained diced tomatoes with green chiles, and the dry spice mixture from Step 1. Stir everything together thoroughly to distribute the spices evenly throughout the mixture. I like to make sure the cheese cubes are somewhat separated so they melt more evenly rather than clumping together.

Cover the crockpot and cook on HIGH for 1.5 to 2 hours, stirring occasionally (about halfway through) to ensure even melting and to prevent any cheese from sticking to the bottom. The dip is ready when the cheese is completely melted, the mixture is hot throughout, and everything is well combined into a smooth, creamy consistency. For serving, I transfer the finished dip to a slow cooker set on WARM to keep it at the perfect temperature throughout your gathering.

Scoop the hot dip into a serving bowl or keep it warm in the slow cooker. Arrange corn chips alongside or around the dip, and sprinkle freshly chopped cilantro on top as a bright, fresh garnish that contrasts beautifully with the rich, savory dip.