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In a large skillet, warm the olive oil over medium-high. Add the beef and cook, crumbling the meat with a wooden spoon until browned and just cooked through, 4 to 6 minutes.
Decrease the heat to medium and add the cheese, tomatoes and chiles with their juices, and the chili powder. Cook, breaking up the block of cheese with a spoon, until the dip is smooth and creamy, 3 to 5 minutes.
Serve hot, sprinkled with chili powder and scallions, and with tortilla chips for dipping.
Tip
If you prefer not to use processed cheese, you can substitute 8 ounces cream cheese and 8 ounces shredded mild Cheddar cheese (preferably yellow.) To make this substitution, add the cream cheese with the tomatoes and chiles in Step 2, along with ¾ teaspoon salt. Cook until the cream cheese is melted and incorporated, then add the shredded cheese and cook, stirring until just melted.
Total Time: 20 minutes
Prep Time: 5 minutes
Cook Time: 15 minutes