Description
A delicious and creamy cheesy beef dip perfect for parties and game days.
Ingredients
Scale
- 2 teaspoon olive oil
- 1/2 pound ground beef (80%/20%)
- 1/2 yellow onion (peeled and finely diced)
- 1/4 green bell pepper (finely diced)
- 2 garlic cloves (finely grated)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon ground paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- ½ (14-ounce) can of diced tomatoes with chiles (such as Rotel)
- ¾ cup evaporated milk or whole milk
- 16 ounces Velveeta (cut into cubes)
- 8 ounces sharp cheddar cheese (cut into cubes)
- 8 ounces Pepper Jack cheese (cut into cubes)
Instructions
- In a medium pot or skillet, set over medium-low heat, add in the olive oil.
- When warm, add the ground beef and break up using a wooden spoon. Add a few pinches of kosher salt. Continue cooking until mostly browned.
- Add in the diced yellow onion, bell pepper, and garlic; cook for about 2-3 minutes, until slightly softened.
- Add in the spices and cook for an additional 5 minutes. At this point the beef should be thoroughly cooked and the onions and green pepper softened.
- Pour in the diced tomatoes, milk, Velveeta, sharp cheddar cheese, and Pepper Jack. Mix until combined.
- Cover the pot and cook until everything is melted, about 3-4 minutes.
- Uncover and mix everything together. Top with cilantro, diced red onion, or green onions. Serve alongside tortilla chips.
Notes
- This dip is great for parties and can be served warm with tortilla chips.
- Feel free to add pickled jalapenos for extra heat, if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 60mg