Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 16 oz Velveeta cheese
  • 4 oz cream cheese
  • 1 can (10 oz) Rotel Diced Tomatoes & Green Chilies
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook undisturbed for 3-4 minutes to develop a mahogany-colored crust. Break the meat apart and stir until fully browned and fragrant. Season with salt and black pepper to taste, then drain any excess fat.
  2. Lower the heat to medium. Stir in the garlic powder, onion powder, and smoked paprika. Toast the spices with the meat for 60 seconds until fragrant, then stir in the undrained Rotel tomatoes.
  3. Reduce heat to low. Add the cubed Velveeta and cream cheese. Stir steadily and slowly using a rubber spatula until the cheese is glossy, uniform, and completely smooth.