Ingredients:

  • 1 lb lean ground beef
  • 1/2 cup white onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1 lb Velveeta cheese, cubed
  • 1 cup Pepper Jack cheese, freshly shredded
  • 10 oz can diced tomatoes and green chilies, undrained
  • 1/2 cup evaporated milk
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. In a large skillet over medium-high heat, add the ground beef. Cook until browned and no longer pink, about 5–7 minutes. Add the diced onions halfway through the browning process. Once cooked, drain the excess fat.
  2. Stir in the minced garlic, cumin, and chili powder. Sauté for about 60 seconds until fragrant.
  3. Reduce heat to low. Add the cubed Velveeta and the undrained can of diced tomatoes and green chilies. Stir constantly as the cheese begins to soften.
  4. Slowly pour in the evaporated milk, stirring until the mixture transforms into a smooth base.
  5. Fold in the shredded Pepper Jack cheese. Continue stirring until fully incorporated and glossy. Adjust thickness with extra milk if needed and garnish with cilantro before serving.