In a large skillet over medium-high heat, cook the ground beef until browned and no longer pink, breaking it up as it cooks.

Drain off any excess grease from the skillet.

Reduce the heat to low and add the cubed processed cheese, Rotel tomatoes and green chilies, garlic powder, onion powder, and black pepper.

Stir frequently until the cheese is fully melted and the dip is smooth and well combined.

Taste and adjust seasoning if needed. Garnish with cilantro or jalapeños if desired, then serve warm with tortilla chips or vegetables.