Step 1

Add the chorizo to a large skillet over medium to medium high heat then cook until the sausage is no longer raw, breaking it up with a wooden spoon or spatula. Don’t add oil to the skillet. There’s enough fat already in the chorizo.

Step 2

When the chorizo is finished cooking, drain any excess grease then dab the sausage with paper towels.

Step 3

Lower the heat to medium-low then fold in the tomatoes, both cheeses and milk stirring to completely blend. I tear the Velveeta by hand as I drop it in, but you can also cube it with a knife.

Step 4

After the cheeses are blended, gently fold in the black beans and corn then add the cilantro and squeeze in the lime juice giving it all a good stir. Taste and if the dip isn't spicy enough for your taste, add a pinch of ground cayenne pepper.

Step 5

Optional: reserve a few black beans, corn kernels and a sprinkle of cilantro as well as the sliced avocado for garnish. Serve warm with tortilla chips