Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1/2 cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 tbsp low sodium taco seasoning
  • 16 oz Velveeta, cubed
  • 4 oz cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • 1 can (14.5 oz) Rotel diced tomatoes and green chilies, undrained
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. Heat a large non-stick skillet or Dutch oven over medium-high heat. Add the lean ground beef and diced onion, cooking until the beef is mahogany-colored and crumbled.
  2. Stir in the minced garlic and taco seasoning, cooking for another 2 minutes until the spices smell toasted and fragrant.
  3. Reduce the heat to medium-low. Fold in the cubed Velveeta, softened cream cheese, and shredded cheddar. Stir continuously with a wooden spoon until the cheese is completely melted and the mixture looks velvety and glossy.
  4. Pour in the undrained can of Rotel. Stir gently until the tomatoes are evenly distributed and the dip is heated through.
  5. Remove from heat immediately to prevent the cheese from overcooking and garnish with chopped fresh cilantro.