Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 1 tbsp olive oil
  • 1/2 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp low-sodium taco seasoning
  • 4 oz reduced-fat cream cheese, softened
  • 1.5 cups sharp cheddar cheese, shredded
  • 4 oz diced green chilies, drained
  • 1/4 cup skim milk or beef broth

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 3 minutes until translucent.
  2. Add the ground beef to the skillet, breaking it apart with a spatula, and cook until the meat is mahogany-colored and fully browned.
  3. Stir in the minced garlic and taco seasoning, cooking for another 60 seconds until fragrant. Drain any remaining liquid through a fine-mesh strainer.
  4. Reduce the heat to medium-low. Add the softened cream cheese to the center of the skillet and stir constantly until fully melted and integrated with the beef.
  5. Fold in the shredded sharp cheddar cheese and diced green chilies. Stir gently until the cheddar is melted and the dip looks glossy.
  6. If the mixture is too thick, stir in the milk or beef broth one tablespoon at a time until a velvety consistency is reached. Remove from heat immediately.