Ingredients:

  • 1 lb lean ground beef (90/10)
  • 0.5 small yellow onion, finely diced
  • 0.5 green bell pepper, finely diced
  • 2 cloves garlic, minced
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 0.75 cup ketchup
  • 1 tbsp brown sugar, packed
  • 1 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp apple cider vinegar
  • 0.5 tsp smoked paprika
  • 4 oz cream cheese, softened and cubed
  • 4 oz Velveeta, cubed
  • 1 cup sharp cheddar cheese, freshly shredded

Instructions:

  1. Preheat your oven to 375°F (190°C) and ensure your cream cheese is softened to room temperature. Note: This prevents lumps in the final sauce.
  2. Brown the 1 lb ground beef in a large skillet over medium high heat. Cook 5-7 minutes until no pink remains and edges are slightly crisp.
  3. Add the 0.5 diced onion and 0.5 diced green pepper to the beef. Sauté for 4 minutes until the onion is translucent and fragrant.
  4. Stir in the 2 cloves of minced garlic, salt, and pepper. Cook for 1 minute until the garlic aroma fills the kitchen.
  5. Lower the heat to medium and pour in the 0.75 cup ketchup, 1 tbsp brown sugar, 1 tbsp mustard, 1 tbsp Worcestershire sauce, 1 tsp vinegar, and 0.5 tsp smoked paprika.
  6. Simmer the mixture for 3-5 minutes until the sauce thickens and coats the back of a spoon.
  7. Fold in the 4 oz cubed cream cheese and 4 oz Velveeta. Stir constantly until the cheeses are fully melted and the sauce is velvety.
  8. Transfer the mixture to a baking dish if your skillet isn't oven safe. Top evenly with the 1 cup shredded sharp cheddar.
  9. Bake for 10-15 minutes until the cheese is bubbling and golden brown around the edges.
  10. Let it rest for 5 minutes before serving to allow the sauce to set slightly.