Ingredients:

  • 16 oz Velveeta, cut into 1-inch cubes
  • 4 oz Neufchâtel or Reduced-Fat Cream Cheese, cubed
  • 1 lb Lean Ground Beef (93/7)
  • 1 tbsp Taco Seasoning
  • 0.5 Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 10 oz can Diced Tomatoes and Green Chiles, undrained
  • 0.25 cup Fresh Cilantro, chopped
  • 1 Jalapeño, seeded and minced

Instructions:

  1. In a large skillet over medium high heat, cook the 1 lb lean ground beef.
  2. Add the 0.5 diced yellow onion to the beef. Cook for 5 minutes until translucent and fragrant.
  3. Stir in the 1 tbsp taco seasoning and 2 minced garlic cloves. Cook for 1 minute until the garlic smells toasted.
  4. Pour in the 10 oz can of diced tomatoes and green chiles (with the juice). Sizzle the mixture for 2 minutes to marry the flavors.
  5. Toss in the minced jalapeño.
  6. Turn the burner down to medium low. This is crucial for the next step.
  7. Add the 16 oz cubed Velveeta and 4 oz cubed Neufchâtel.
  8. Stir constantly for 5-8 minutes until the mixture is velvety and uniform.
  9. Remove from heat and stir in the 0.25 cup chopped cilantro.
  10. If it's too thick, add a tablespoon of milk or water.