Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10 ounces) diced tomatoes with green chilies, drained
- 1 package (8 ounces) cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Optional: 1/4 cup chopped fresh cilantro for garnish
Feel free to substitute the cheddar with any cheese that melts well, like Monterey Jack or even a spicy pepper jack for an added kick. And if you’re out of cumin, a dash of mixed herbs can add a different yet delightful twist.
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Increase the heat to medium-high and add the ground beef. Cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 7-8 minutes.
- Drain any excess fat from the skillet and reduce the heat to medium. Stir in the diced tomatoes with green chilies, cream cheese, and shredded cheddar cheese.
- Sprinkle in the ground cumin, smoked paprika, and season with salt and pepper. Stir continuously until the cheese is melted and everything is well combined, about 3-4 minutes.
- Once everything is mixed and creamy, transfer the dip to a serving dish or keep it warm in the skillet if you prefer a rustic presentation.
- Garnish with chopped cilantro if using, and serve hot with tortilla chips, crusty bread, or fresh vegetable sticks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
