Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 16 oz Velveeta or processed melting cheese, cubed
  • 4 oz cream cheese, softened and cubed
  • 1 cup sharp cheddar cheese, shredded
  • 1 can (10 oz) Rotel Diced Tomatoes & Green Chilies (undrained)
  • 2 tbsp chopped fresh cilantro

Instructions:

  1. Heat olive oil in a skillet over medium high heat. Add the ground beef, breaking it into small crumbles with a spatula.
  2. Season the beef with garlic powder, smoked paprika, salt, and pepper. Sauté for 5-7 mins until the beef is mahogany colored and no longer pink.
  3. Drain any excess liquid or fat from the pan. Note: This is the no grease insurance policy.
  4. Reduce heat to medium low. Add the cubed Velveeta and cream cheese.
  5. Stir constantly using slow, circular motions for 3-5 mins until a velvety, homogenous mixture forms.
  6. Fold in the shredded cheddar and the entire can of undrained Rotel.
  7. Stir for 2-3 minutes until the cheddar is fully melted and the mixture is bubbling gently.
  8. Remove from heat immediately.
  9. Garnish with chopped fresh cilantro.