Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 10 oz can Rotel diced tomatoes and green chilies, undrained
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 8 oz full-fat cream cheese, softened
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup Monterey Jack cheese, freshly shredded
  • 1/4 cup whole milk
  • 1 fresh jalapeño, sliced for garnish
  • 2 green onions, chopped for garnish

Instructions:

  1. Heat the olive oil in your skillet over medium high heat. Add the diced onion and cook for 3-4 minutes until translucent and soft.
  2. Add the 1 lb of ground beef to the pan. Use your spoon to break it into small crumbles. Cook the beef for 5-7 minutes until no pink remains and the edges are slightly crispy.
  3. Stir in the minced garlic, chili powder, and cumin. Toast them for 1 minute until the kitchen smells incredible.
  4. Pour in the entire 10 oz can of Rotel (with the liquid). Use your spoon to scrape up any brown bits from the bottom of the pan.
  5. Turn the heat down to low. Add the softened 8 oz of cream cheese in small chunks. Stir constantly until the cream cheese is completely melted and the sauce is pinkish orange.
  6. Gradually add the shredded cheddar and Monterey Jack one handful at a time. Stir gently until the cheese is silky and fully incorporated.
  7. Slowly pour in the 1/4 cup of whole milk. Stir until the dip reaches a velvety, pourable consistency.
  8. Remove from heat immediately. Top with the sliced jalapeños and chopped green onions.