Ingredients
- 1 lb ground beef or sausage
- 1 tablespoon olive oil (if needed)
- 1 small onion, finely chopped
- 1 jalapeño or serrano pepper, minced
- 2 cloves garlic, minced
- 1 (10 oz) can diced tomatoes with green chilies (e.g. Rotel)
- 16 oz Velveeta or processed cheese, cubed
- 1 cup shredded cheddar or pepper jack cheese
- 1/4–1/2 cup milk or half-and-half, as needed
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped fresh cilantro (optional, for garnish)
- Tortilla chips, for serving
Instructions
- In a large skillet, brown the ground beef or sausage over medium heat. Drain excess fat if necessary.
- Add chopped onion, jalapeño, and garlic. Sauté until vegetables are softened and fragrant, about 3–4 minutes.
- Stir in diced tomatoes with green chilies, chili powder, smoked paprika, salt, and pepper.
- Reduce heat to low and add cubed Velveeta. Stir until melted and smooth.
- Mix in shredded cheese and enough milk to reach a creamy, pourable consistency. Stir until fully blended.
- Taste and adjust seasoning as needed. Garnish with chopped cilantro.
- Serve warm with tortilla chips or use as a topping for nachos, burgers, or fries.
Notes
- Substitute chorizo for the beef for a spicier, more flavorful version.
- Add hot sauce or diced habanero for extra heat.
- Use plant-based meat or beans to make it vegetarian.
- Keep warm in a slow cooker for parties or gatherings.
- Add a spoonful of chipotle in adobo for smoky depth.
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 4g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 65mg