Chile Con Queso

Ingredients

• 1 tbsp olive oil
• 1/2 lb ground beef, extra lean
• 1 tsp chili powder
• 1 small red onion, diced
• 1 clove garlic, minced
• 4 oz canned green chiles
• 1 jalapeño, fresh, seeded and chopped
• 14 oz canned fire-roasted tomatoes
• 1 cup evaporated milk
• 1 cup Velveeta, cubed
• 2 1/2 cups Monterey Jack cheese, shredded
• 1 tbsp fresh cilantro, chopped

Instructions

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. Stir in the red onion and garlic, and cook for 2 more minutes until the onion softens and becomes translucent.
3. Add the green chiles, jalapeño, and fire-roasted tomatoes, and stir. Bring to a simmer, then reduce heat to medium-low.
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. 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. Garnish with fresh cilantro and serve with tortilla chips.