Ingredients:

  • 1/2 lb lean ground beef (90/10)
  • 1/2 lb Mexican chorizo, casings removed
  • 1/2 tsp kosher salt
  • 1/2 tsp smoked paprika
  • 1 lb Velveeta or American cheese, cubed
  • 1 cup Pepper Jack cheese, freshly grated
  • 4 oz cream cheese, cubed and softened
  • 1/2 cup whole milk
  • 10 oz can Ro-Tel Diced Tomatoes and Green Chilies, drained
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup fire-roasted corn
  • 2 tbsp pickled jalapeños, diced
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Brown the ground beef and chorizo in a large skillet over medium high heat. Cook 8 minutes until the meat is browned and the chorizo fat has rendered. Use a wooden spoon to crumble the meat into small, uniform bits. Drain the excess fat, but leave about a tablespoon in the pan for flavor.
  2. Stir in the kosher salt and smoked paprika. Sizzle for 1 minute until the spices are fragrant.
  3. Reduce the heat to low. Add the cubed Velveeta, softened cream cheese, and whole milk. Stir constantly for 5 minutes until the cheeses have melted into a smooth, glossy pool. If it looks too thick, add an extra splash of milk.
  4. Fold in the drained Ro Tel, black beans, fire roasted corn, and diced jalapeños. Heat for 3 minutes until the vegetables are warmed through. Do not let the mixture boil, as this can cause the cheese to become grainy.
  5. Remove from the heat and stir in half of the fresh cilantro. Garnish with the remaining cilantro just before serving.