Ingredients:

  • 1 lb lean ground beef (90/10)
  • 0.5 cup yellow onion, finely diced
  • 2 tbsp taco seasoning
  • 0.5 cup thick-style chunky salsa
  • 4 oz diced green chiles, drained
  • 8 oz full-fat cream cheese, softened
  • 0.5 cup sour cream
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1.5 cups Monterey Jack cheese, freshly shredded
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 0.25 cup scallions, thinly sliced
  • 0.25 cup black olives, sliced
  • 1 tbsp fresh cilantro, chopped

Instructions:

  1. In your large skillet, cook 1 lb lean ground beef and 0.5 cup finely diced yellow onion over medium high heat. Note: This creates the savory base.
  2. Stir in 2 tbsp taco seasoning and 0.5 cup thick style chunky salsa. Cook for 3 minutes until the liquid has mostly evaporated.
  3. Fold in 4 oz drained green chiles and remove from heat. Note: Draining is crucial to prevent sogginess.
  4. In a medium bowl, whisk 8 oz softened cream cheese, 0.5 cup sour cream, 1 tsp garlic powder, and 0.5 tsp smoked paprika until the mixture is velvety and smooth.
  5. Spread the beef mixture into the bottom of a 9x13 baking dish.
  6. Gently dollop the cream cheese mixture over the beef and spread it to the edges. Note: Do this carefully so you don't pull the beef up into the white layer.
  7. Mix 1.5 cups Monterey Jack and 1.5 cups sharp cheddar together, then sprinkle evenly over the top.
  8. Place in a 350°F oven for 25 minutes until the edges are bubbling and the cheese is molten.
  9. Remove from the oven and top with 0.25 cup sliced scallions, 0.25 cup sliced black olives, and 1 tbsp fresh cilantro.
  10. Let the dip sit for 5 minutes until the layers set slightly before serving with sturdy chips.