Ingredients:

  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1/2 medium yellow onion
  • 2 cloves garlic
  • 1 tbsp taco seasoning
  • 16 oz Velveeta cheese
  • 8 oz cream cheese
  • 1 can (10 oz) Rotel diced tomatoes and green chilies
  • 1/4 cup whole milk
  • 1/4 tsp onion powder

Instructions:

  1. Heat 1 tbsp olive oil in a large skillet or heavy-bottomed pot over medium-high heat. Add 1/2 medium (60g) finely diced yellow onion and sauté until translucent.
  2. Add 1 lb (450g) lean ground beef to the pot, breaking it apart with a spatula, and cook until the meat is mahogany-colored and reaches a safe internal temperature of 160°F (71°C).
  3. Stir in 2 cloves (6g) minced garlic and 1 tbsp (8g) taco seasoning, cooking for another 60 seconds until the spices are fragrant.
  4. Lower the heat to medium-low. Stir in 8 oz (225g) softened and cubed cream cheese and 1/4 cup (60ml) whole milk. Stir constantly until the cream cheese has melted into a smooth paste and combined with the beef.
  5. Fold in 16 oz (450g) cubed Velveeta and 1 can (10 oz / 280g) undrained Rotel diced tomatoes and green chilies along with 1/4 tsp (1g) onion powder. Stir slowly and continuously until the Velveeta melts and the dip transforms into a thick, bubbling, gold-colored sauce with a uniform, velvety texture.
  6. Remove from heat immediately to prevent overcooking and serve warm.