Ingredients:

  • 1 lb lean ground beef
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 16 oz Velveeta, cubed
  • 8 oz cream cheese, softened and cubed
  • 1 can (14.5 oz) Rotel Diced Tomatoes & Green Chiles, undrained

Instructions:

  1. Place the ground beef in a large skillet over medium-high heat. Break it apart and cook until mahogany brown and no pink remains. Drain excess grease.
  2. Stir in garlic powder, smoked paprika, salt, and black pepper. Toast the spices with the meat for 1-2 minutes.
  3. Reduce heat to medium-low. Pour in the undrained Rotel tomatoes and chiles.
  4. Stir in the cubed Velveeta and cream cheese. Stir constantly and gently until the mixture is a velvety homogenous sauce.
  5. Remove from heat immediately once the cheese has fully melted to avoid scorching.