In a large skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks.

Drain any excess grease from the skillet.

Reduce the heat to low and add the Rotel tomatoes with their juices, the cubed processed cheese, garlic powder, onion powder, and chili powder if using.

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

Taste and adjust seasoning if needed, then transfer to a serving bowl or keep warm in a slow cooker.

Serve immediately with tortilla chips.