Ingredients:

  • 1.13kg (2.5 lbs) 80/20 ground beef
  • 1 cup diced bell peppers
  • 1/2 cup yellow onion, finely minced
  • 3 cloves garlic, minced
  • 2 tbsp taco seasoning (cumin, chili powder, smoked paprika, onion powder, salt)
  • 4 oz cream cheese, softened
  • 10 oz diced tomatoes with green chiles, drained thoroughly
  • 1.5 cups sharp cheddar cheese, freshly grated
  • 1 cup monterey jack cheese, freshly grated
  • 1/4 cup pickled jalapeños

Instructions:

  1. Heat your cast iron skillet over medium high heat until it's quite hot.
  2. Add the 1.13kg (2.5 lbs) of 80/20 ground beef. Let it sit for 3 minutes without moving it until a crispy, brown crust develops.
  3. Break up the beef and continue cooking until browned through. Drain approximately 70% of the rendered fat. Note: Leaving some fat is crucial for the velvety sauce texture.
  4. Add the 1 cup of bell peppers and 1/2 cup of onions. Sauté for 5 minutes until onions are translucent and fragrant.
  5. Stir in the 3 cloves of minced garlic and 2 tbsp of taco seasoning. Cook for 1 minute until the spices smell toasted.
  6. Incorporate the 4 oz of softened cream cheese and 10 oz of drained tomatoes. Stir until the mixture is velvety and completely smooth.
  7. Flatten the beef mixture with your spoon. Top evenly with the 1.5 cups of cheddar and 1 cup of monterey jack.
  8. Add the 1/4 cup of pickled jalapeños across the top for a pop of color and heat.
  9. Bake at 200°C (400°F) for 10-15 minutes until the cheese is molten and golden.
  10. Remove from heat and let it rest for 10 minutes. Note: This allows the sauce to thicken.