Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 16 oz Velveeta cheese, cubed
  • 4 oz full-fat cream cheese, cubed
  • 0.25 cup whole milk
  • 20 oz canned ROTEL Diced Tomatoes and Green Chilies (two 10 oz cans), undrained
  • 1 small white onion, finely diced
  • 1 clove garlic, minced

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef and diced onions until the meat is fully cooked and onions are translucent.
  2. Add the minced garlic, smoked paprika, cumin, and garlic powder to the skillet; cook for 60 seconds until fragrant.
  3. Transfer the meat mixture to a colander or paper-towel-lined plate to drain all excess grease thoroughly.
  4. Wipe the skillet clean and set heat to medium-low. Add cubed Velveeta, cream cheese, and undrained ROTEL tomatoes.
  5. Stir constantly until the cheeses are melted and the mixture is silky and uniform.
  6. Fold the drained meat back into the cheese base. If the dip is too thick, stir in milk one tablespoon at a time to reach desired consistency.