Ingredients:

  • 1 lb Lean Ground Sirloin (90/10)
  • 0.5 lb Mexican Chorizo, removed from casing
  • 1 tsp Smoked Paprika
  • 1 lb Premium Melting Cheese (Velveeta), cubed
  • 1 cup Shredded Pepper Jack Cheese
  • 0.5 cup Pale Ale
  • 4 oz Cream Cheese, cubed and room temperature
  • 10 oz Rotel Fire-Roasted Diced Tomatoes & Green Chilies, drained
  • 1 cup Canned Black Beans, rinsed and dried
  • 1 cup Sweet Corn
  • 0.25 cup Pickled Jalapeños, chopped
  • 0.5 cup Fresh Cilantro, chopped

Instructions:

  1. Place a large heavy-bottomed skillet over medium-high heat. Add the ground sirloin and chorizo, breaking them into small crumbles.
  2. Cook the meat until a deep, mahogany crust forms. Use a slotted spoon to remove the meat and set it aside on paper towels to drain. Discard all but 1 tablespoon of the rendered fat.
  3. Reduce heat to medium-low. Pour in the pale ale, using a spatula to scrape up the browned bits (fond) from the bottom of the pan.
  4. Add the cubed melting cheese and cream cheese to the pan. Stir constantly until the mixture is completely smooth and small bubbles begin to form.
  5. Fold the cooked meat, shredded pepper jack, drained Rotel, black beans, corn, pickled jalapeños, and smoked paprika into the cheese base.
  6. Continue stirring until all ingredients are heated through and the pepper jack is fully melted. Garnish with fresh cilantro and serve immediately.