In a large skillet, over medium heat, add the 1 pound of lean ground beef. Use a wooden spoon to break it apart as it cooks, ensuring it browns evenly. This should take about 5-7 minutes.
Once the beef is nearly cooked through, add the diced 1/2 medium onion to the skillet. Stir and cook for an additional 3-4 minutes, or until the onions are translucent and fragrant.
Pour the 15-ounce can of red enchilada sauce into the skillet, stirring well to combine with the beef and onions. Allow the mixture to simmer for about 2 minutes, letting the flavors meld together.
Reduce the heat to low and add the 16 ounces of cubed Velveeta cheese to the skillet. Stir continuously until the cheese is completely melted and the mixture is creamy and smooth.
Transfer the dip to a serving dish or keep it in the skillet if it’s oven-safe. If desired, sprinkle chopped fresh cilantro on top for a pop of color and flavor. Serve warm with tortilla chips, vegetables, or even pita bread.
