Chile Con Queso

Instructions

1. 1

   Heat the olive oil in a cast iron skillet or oven-safe skillet over medium-high heat. Add the ground beef, season with chili powder, and cook for about 5 minutes until no longer pink, breaking it up as you go.

2. 2

   Stir in the red onion and garlic, and cook for 2 more minutes until the onion softens and becomes translucent.

3. 3

   Add the green chiles, jalapeño, and fire-roasted tomatoes, and stir. Bring to a simmer, then reduce heat to medium-low.

4. 4

   Add the evaporated milk and Velveeta and cook for 2 more minutes until the Velveeta melts. Stir in 2 cups of the Monterey Jack cheese and cook for another minute until melted.

5. 5

   Turn off the heat. Sprinkle the remaining Monterey Jack cheese over the top of the dip and place the skillet under the broiler for about 5 minutes until browned and bubbly. Watch carefully to prevent burning.

6. 6

   Garnish with fresh cilantro and serve with tortilla chips.