Start by heating your large skillet over medium heat. Add the 16 ounces of lean ground beef and cook until browned, breaking it up as it cooks. This should take about 5-7 minutes. Once the beef is cooked through, drain any excess fat.
Sprinkle in the 3 tablespoons of taco seasoning over the browned beef. Stir well to coat the meat, allowing the flavors to meld together.
Reduce the heat to low and add the 8 ounces of cream cheese to the skillet. Stir until melted and well combined with the beef.
Next, add the 16 ounces of cubed Velveeta and the 14 ounces of undrained Rotel tomatoes to the skillet. Stir continuously until the cheese has melted and the mixture is creamy and smooth.
Now, add the rinsed and drained 15 ounces of black beans and the 1 cup of sour cream to the mixture. Stir until everything is well combined and heated through.
Transfer the warm dip to a serving bowl and top with sliced green onions, diced tomatoes, and sliced avocado for a fresh touch. Serve immediately with tortilla chips, crackers, or sliced baguette for dipping.
