Brown the meat (if using). Heat a large skillet over medium-high heat. Add the ground beef or chorizo, breaking it up with a spoon. Cook until no longer pink, about 6–8 minutes. Drain excess fat and return the skillet to medium heat.

Sauté aromatics. Add the chopped onion and a pinch of salt to the skillet. Sauté until translucent, about 3–4 minutes. Stir in the garlic and cook 30–60 seconds more until fragrant.

Add the spicy elements. Stir in the diced jalapeños, corn, black beans (if using), Rotel, and green chiles. Toss in the taco seasoning and let everything warm through for 2–3 minutes.

Melt the cheeses. Reduce the heat to low. Add the Velveeta cubes and shredded cheddar. Pour in 1/4 cup milk and stir slowly until the cheeses melt into a smooth, glossy sauce. If the dip looks too thick, add another splash of milk until it reaches your preferred consistency.

Final touches. Taste and adjust salt and spice. Stir in most of the green onions and cilantro, reserving a little for garnish.

Serve warm. Transfer to a warmed serving bowl or keep it in the skillet on low heat. Top with remaining green onions and extra cilantro. Serve with tortilla chips, toasted baguette slices, or crunchy veggies.

Brown meat and sauté onions/garlic first, then transfer everything to a slow cooker. Add cheeses and milk, cook on low for 1–2 hours, stirring occasionally until melty. Set to warm for parties.

Assemble everything in an oven-safe dish, top with extra shredded cheddar, and bake at 350°F (175°C) for 15–20 minutes until bubbly and golden on top.