Ingredients:

  • 0.5 lb lean ground beef (90/10)
  • 0.5 lb ground hot Italian sausage
  • 1 tsp low sodium taco seasoning
  • 16 oz Velveeta cheese, cubed
  • 4 oz full-fat cream cheese, cubed
  • 2 cans (10 oz each) Ro-Tel diced tomatoes and green chiles
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp pickled jalapeño juice

Instructions:

  1. Place the 0.5 lb lean ground beef and 0.5 lb ground hot Italian sausage in a large skillet over medium high heat. Using two types of meat creates a more complex protein profile.
  2. Cook for 6 minutes until the meat is browned and slightly crispy. Drain approximately 80% of the rendered fat from the skillet, leaving a small amount to maintain moisture in the proteins.
  3. Sprinkle in the 1 tsp low sodium taco seasoning. Toasting the spices in the rendered fat wakes up the aromatics.
  4. Pour in the 2 cans of Ro Tel (with the juice!) and the 1 tbsp pickled jalapeño juice.
  5. Add the 16 oz cubed Velveeta to the pan.
  6. Drop in the 4 oz cubed cream cheese. Cubing the cheese ensures it melts at the same rate as the Velveeta.
  7. Stir constantly for 4 minutes until the cheese is completely smooth and bubbling gently.
  8. Turn off the heat and fold in the 1/4 cup fresh cilantro.
  9. Let the dip sit for 3 minutes before serving. This allows the proteins to settle and the sauce to thicken slightly.