Ingredients:

  • 1 lb Lean Ground Beef (90/10)
  • 0.5 Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 16 oz Velveeta, cut into 1-inch cubes
  • 8 oz Full-fat Cream Cheese, cubed and softened
  • 0.5 cup Whole Milk
  • 20 oz Rotel Diced Tomatoes & Green Chilies (2 cans, undrained)
  • 1 tsp Smoked Paprika
  • 0.5 tsp Cumin
  • 1 tbsp Fresh Cilantro, chopped

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef and diced onion for about 3 minutes without moving to develop a sear. Break into small crumbles and cook until no pink remains. Add garlic, smoked paprika, and cumin in the last 60 seconds.
  2. Drain the cooked beef mixture through a colander to remove excess rendered fat, ensuring a velvety dip texture. Return the meat to the skillet or transfer to a slow cooker.
  3. Reduce heat to low. Add the cubed Velveeta, softened cream cheese, and both cans of Rotel with their juices. Stir constantly on the stovetop until the cheeses have melted and emulsified into a smooth consistency.
  4. Whisk in milk one tablespoon at a time if a thinner consistency is desired. Garnish with fresh cilantro and serve warm with tortilla chips.