Ingredients
- 1 pound ground beef
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup diced tomatoes with green chilies (like Rotel)
- 1/4 cup diced onions
- 1/4 cup sour cream
- 1 tablespoon taco seasoning (or to taste)
- Salt and pepper, to taste
- Tortilla chips, for serving
Equipment Needed
- Large skillet
- Mixing bowl
- Wooden spoon or spatula
- Baking dish (optional, for oven-baked version)
- Refrigerator-safe container (for leftovers)
Step-by-Step Instructions
To kick things off, I heat a large skillet over medium heat and add the ground beef. I always make sure to break it up with my wooden spoon, browning it until it’s no longer pink—it’s so satisfying to see it cook through! Once browned, I drain any excess fat to keep my dip hearty but not greasy. Now, this is where things really start to get cheesy! I lower the heat slightly and add the softened cream cheese right into the skillet, stirring until it’s melted into the beef and creating an inviting, creamy blend. (See the next page below to continue steps…)