Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 16 oz Velveeta, cubed into 1-inch pieces
  • 1 can (14.5 oz) Rotel Diced Tomatoes and Green Chilies, undrained
  • 4 oz cream cheese, softened and cubed

Instructions:

  1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until mahogany-brown and no longer pink.
  2. Drain the excess grease from the skillet. Stir in the garlic powder, salt, and black pepper until fragrant.
  3. Pour the entire can of undrained Rotel into the skillet. Stir well and simmer for 2-3 minutes until the liquid reduces slightly.
  4. Reduce the heat to medium-low. Fold in the cubed Velveeta and cream cheese, stirring constantly in a circular motion until the cheese is completely melted and the mixture is glossy and smooth.
  5. Remove from heat immediately to prevent overcooking and serve warm.