Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • Salt and black pepper to taste
  • 16 oz Velveeta or processed melting cheese, cubed
  • 4 oz cream cheese, softened and cubed
  • 10 oz Rotel (diced tomatoes and green chilies), undrained

Instructions:

  1. Place the skillet over medium high heat and add the 1 lb lean ground beef.
  2. Sprinkle in the garlic powder, onion powder, and smoked paprika. Note: Seasoning now allows the spices to toast in the beef fat.
  3. Cook for about 5-7 mins until the beef is fully browned and smells savory and toasted.
  4. Carefully drain any excess fat from the pan into a disposable container.
  5. Reduce the heat to low. Note: High heat is the enemy of smooth cheese.
  6. Stir in the cubed Velveeta and cream cheese.
  7. Stir constantly in a circular motion for 3-5 mins until the cheese is completely melted and looks glossy.
  8. Fold in the undrained Rotel tomatoes and chilies.
  9. Continue to stir over low heat for 2-3 mins until the mixture is uniform, bubbling gently, and has reached a thick, velvety consistency.
  10. Remove from heat immediately to prevent overcooking.