Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1 lb white American cheese, cubed
  • 8 oz sharp white cheddar, freshly grated
  • 1/2 cup evaporated milk
  • 10 oz can diced tomatoes and green chilies (Ro-Tel), drained
  • 1/2 cup black beans, rinsed and drained
  • 1/4 cup pickled jalapeños, chopped
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Place the 1 lb lean ground beef in a large skillet over medium high heat. Break it into small crumbles as it cooks.
  2. Add the 1 small yellow onion and 2 cloves garlic to the beef. Cook 5 minutes until onions are translucent and beef is no longer pink.
  3. Stir in the 1 tsp smoked paprika and 1/2 tsp ground cumin.
  4. Tilt the pan and spoon out any liquid grease.
  5. Reduce heat to low and stir in the 1/2 cup evaporated milk and the drained 10 oz can of diced tomatoes and green chilies.
  6. Add the 1 lb white American cheese cubes. Stir constantly until the cheese is completely molten and silky.
  7. Add the 8 oz sharp white cheddar.
  8. Stir in the 1/2 cup black beans and 1/4 cup pickled jalapeños.
  9. If the dip is too thick, add a splash more evaporated milk. The dip should flow like lava off a spoon.
  10. Remove from heat and stir in the 1/4 cup fresh cilantro. Serve immediately in a warm bowl.