Ingredients
- 8 ounces lean ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon oregano
- 8 ounces Velveeta™ cheese, cubed
- 1 (6-ounce) block smoked gouda cheese
- 8 ounces cream cheese
- 1 large jalapeño, chopped and seeded
- 1/4 cup cilantro, chopped
- 1/2 cup red onion
- 1 (14-ounce) can of diced tomatoes with chilis, juices drained
- 6 ounces evaporated milk, plus more as needed
- scallions, optional, chopped, for garnish
- sour cream, optional, for garnish
- tortilla chips, optional, for serving
Directions
- Preheat the oven to 375 degrees F.
- In a pan on medium-high heat, cook the ground beef until no longer pink, about 6-8 minutes.
- Add the salt, pepper, garlic, paprika, and oregano to the pan and sauté until fragrant, about 2-3 minutes.
- Drain the excess grease from the pan.
- In a 9×13-inch baking dish, add the Velveeta™, gouda, cream cheese, jalapeño, cilantro, red onion, diced tomatoes, and cooked beef.
- Drizzle the mixture with the evaporated milk.
- Bake until all of the cheese is melted, about 25-30 minutes.
- Stir all of the ingredients together until it becomes a consistent dip.
- Garnish with the scallions and sour cream and serve with tortilla chips!
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