Hearty Rotel Dip with Seasoned Ground Beef

1.In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is fully browned and the onion is translucent, about 8-10 minutes. Drain off any excess grease thoroughly.

2.Return the skillet to low heat. Stir in the chili powder, cumin, garlic powder, salt, and pepper, cooking for 1 minute until fragrant.

3.Add both cans of undrained Ro-Tel tomatoes and green chilies, the cubed cream cheese, and the evaporated milk to the skillet.

4.Stir constantly over low heat until the cream cheese has completely melted and the mixture is smooth and creamy. Do not allow the mixture to boil.

5.If using, stir in the optional shredded Monterey Jack cheese until melted and incorporated.

6.Transfer the dip to a slow cooker or a small oven-safe serving dish. If using the oven, bake at 175°C (350°F) for 10 minutes until heated through and bubbly.

7.Serve immediately with tortilla chips, crackers, or vegetable sticks.