Ingredients:

  • 1 lb Lean Ground Beef (90/10)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Cumin
  • 1/2 tsp Garlic Powder
  • 16 oz Velveeta Cheese, cubed
  • 4 oz Full-fat Cream Cheese, cubed
  • 20 oz ROTEL Diced Tomatoes & Green Chilies (2 cans, undrained)
  • 1/4 cup Whole Milk
  • 1/4 cup Fresh Cilantro, chopped

Instructions:

  1. Place a large cast iron skillet over medium-high heat. Add the ground beef and break into small crumbles.
  2. Cook the beef until it reaches a deep, mahogany-colored sear. Drain the rendered fat into a heat-safe container.
  3. Return the skillet to heat and stir in the smoked paprika, cumin, and garlic powder. Toast for 30 seconds until fragrant.
  4. Reduce heat to medium-low. Pour in both cans of ROTEL with their juices, using the liquid to deglaze the bottom of the pan.
  5. Add the cubed Velveeta and cream cheese. Stir constantly until the cheese is completely melted and the sauce is emulsified.
  6. If the dip is too thick, stir in the whole milk 1 tablespoon at a time until the desired consistency is reached.
  7. Garnish with fresh cilantro and sliced jalapeños before serving warm with tortilla chips.