Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1/2 yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 10 oz red enchilada sauce
  • 8 oz full-fat cream cheese, cubed and softened
  • 4 oz canned diced green chiles
  • 2 cups sharp cheddar cheese, hand-grated
  • 1 cup Monterey Jack cheese, hand-grated
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, sliced

Instructions:

  1. Place a 12-inch cast iron skillet over medium-high heat. Add the ground beef and diced onion. Cook until beef is browned and onions are translucent.
  2. Drain excess fat from the skillet. Stir in minced garlic, cumin, and smoked paprika. Cook for 60 seconds until fragrant.
  3. Lower heat to medium. Pour in the red enchilada sauce and add the cubed cream cheese and green chiles. Stir continuously until the cream cheese is fully melted and incorporated into a smooth sauce.
  4. Gradually fold in the hand-grated cheddar and Monterey Jack cheeses. Stir until the cheese is completely melted and the dip is glossy.
  5. Garnish with fresh cilantro and sliced green onions. Serve immediately with tortilla chips.