Ingredients:

  • 1 lb lean ground beef (85/15 ratio)
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 32 oz Velveeta cheese, cubed into 1-inch pieces
  • 8 oz full-fat cream cheese, cubed and softened
  • 10 oz can Ro-Tel Diced Tomatoes & Green Chilies, undrained
  • 10 oz can Ro-Tel Diced Tomatoes & Green Chilies, drained
  • 1/2 cup pickled jalapeños, chopped
  • 1/2 cup whole milk
  • 1/4 cup fresh cilantro, minced

Instructions:

  1. Place a large skillet over medium-high heat. Add the ground beef, breaking it into small crumbles.
  2. Season the beef immediately with kosher salt, black pepper, smoked paprika, and garlic powder. Sear until the beef develops a mahogany-colored crust (Maillard reaction).
  3. Drain any excess rendered fat from the skillet and transfer the seasoned beef to a 6-quart slow cooker.
  4. Add the cubed Velveeta, softened cream cheese, the undrained can of Ro-Tel, and the drained can of Ro-Tel to the slow cooker. Add chopped jalapeños if using.
  5. Cover and cook on low heat for 2 hours. Stir the mixture halfway through the cooking time with a silicone spatula to assist the emulsification of the cheeses.
  6. After 2 hours, check the consistency. If a thinner dip is desired, stir in the whole milk 1/4 cup at a time until the preferred texture is reached.
  7. Switch the slow cooker to the 'Warm' setting and garnish with fresh minced cilantro before serving.