Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp low sodium taco seasoning
  • 0.5 yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 lb Velveeta cheese, cubed
  • 8 oz full-fat cream cheese, cubed and softened
  • 1 cup Monterey Jack cheese, freshly shredded
  • 0.5 cup whole milk
  • 10 oz canned diced tomatoes and green chiles (Rotel), undrained
  • 4 oz canned fire-roasted green chiles
  • 0.5 tsp smoked paprika
  • 1 tbsp fresh cilantro, chopped (for garnish)
  • 1 tbsp pickled jalapeños (for garnish)

Instructions:

  1. Place your skillet over medium high heat. Add the 1 lb ground beef and 0.5 diced onion. Cook 5-7 minutes until the beef is browned and the onions are translucent.
  2. Stir in the 2 cloves of minced garlic and 1 tbsp taco seasoning. Toast for 1 minute until the fragrance is sharp and savory.
  3. Even with lean beef, some liquid will render. Drain this to prevent an oily dip.
  4. Transfer the beef mixture into the slow cooker liner.
  5. Place the 1 lb cubed Velveeta and 8 oz softened cream cheese on top of the beef.
  6. Pour in the 10 oz undrained tomatoes/chiles, 4 oz fire roasted chiles, and 0.5 tsp smoked paprika.
  7. Add the 0.5 cup whole milk and 1 cup shredded Monterey Jack.
  8. Cover and cook on LOW for 2 hours. Stop when the cheese is fully melted and bubbles gently at the edges.
  9. Stir vigorously with a spatula. Look for a silky, unified texture with no white streaks.
  10. Top with 1 tbsp cilantro and 1 tbsp pickled jalapeños.