Ingredients:

  • 1 lb ground beef (80/20 blend)
  • 1 tbsp taco seasoning
  • 0.5 tsp kosher salt
  • 16 oz Velveeta cheese, cubed
  • 4 oz full-fat cream cheese, softened
  • 0.5 cup sharp cheddar cheese, freshly grated
  • 1 can (10 oz) Rotel Original Diced Tomatoes & Green Chilies
  • 1 can (4 oz) chopped green chilies
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. Place your ground beef in the cold skillet and turn the heat to medium high. Let it sit for 2 minutes without touching it to develop a crust. Cook 6 mins until the beef is deeply browned and no longer pink. Sprinkle the taco seasoning over the meat in the last 2 minutes of browning to bloom the spices.
  2. Push the meat to one side of the pan and tilt it. Using your slotted spoon, remove the meat to a paper towel-lined plate or carefully spoon out the excess fat. Leave about 1 teaspoon of fat in the pan for flavor.
  3. Reduce the heat to medium low. Add the cubed Velveeta and the softened cream cheese. Stir constantly for 5 mins until the cheeses have melted into a smooth, pale orange sauce.
  4. Pour in the can of Rotel (with the juice!) and the extra green chilies. Stir for 1 min until the cheddar is just melted.
  5. Turn off the heat and stir in half of the chopped cilantro. Top with the remaining cilantro just before serving.