Ingredients:

  • 16 oz White American Cheese, hand-cubed
  • 8 oz Sharp White Cheddar, freshly grated
  • 4 oz Full-fat Cream Cheese, cubed
  • 1 cup Whole milk
  • 10 oz can Ro-Tel (Diced tomatoes and green chilies), drained
  • 1 small white onion, finely minced
  • 2 cloves garlic, microplaned
  • 1 tsp Cumin
  • 1/2 tsp Smoked paprika
  • 1 lb lean ground beef
  • 2 tbsp Fresh cilantro, chopped (for garnish)

Instructions:

  1. Place the ground beef and minced onion in a skillet over medium high heat.
  2. Add the microplaned garlic to the pan once the beef is nearly browned. Cook 1 minute until fragrant and toasted.
  3. Tilt the skillet and spoon out the excess grease.
  4. Lightly grease the ceramic insert or use a liner for easier cleanup.
  5. Place the cubed White American cheese, grated sharp cheddar, and cubed cream cheese into a 6-quart slow cooker.
  6. Add the browned ground beef, whole milk, drained Ro-Tel, minced onion, garlic, cumin, and smoked paprika to the slow cooker.
  7. Set the slow cooker to LOW. Cook for approximately 1 hour while the cheese softens.
  8. Use a whisk or sturdy spoon to blend everything together. Stir until the texture is velvety and smooth.
  9. Switch the setting to WARM. Garnish with fresh cilantro and serve immediately from the slow cooker on the warm setting.