Sauté the ground beef, onion, jalapeño, and the taco seasoning in a pan with salt and pepper until browned.
Drain out the fat from the ground beef and add to the crockpot.
Add beef broth, both cans of Rotel (drained), a can of drained green chilis, 2 tbsp. of cornstarch and mix in with the ground beef.
Then, add in the cubed up Velveeta cheese and cream cheese.
Cover and set the crockpot to high and cook for three hours.
Mix up the ingredients and add two cups of shredded cheddar cheese. Cover another few minutes until the cheese melts.
Uncover and serve topped with your favorite toppings such as green onions, black olives, and fresh tomatoes! Enjoy!