Description
A creamy, cheesy dip combining beef and chorizo, perfect for gatherings or cozy nights.
Ingredients
- 1/2 lb ground beef
- 1/2 lb chorizo or sausage
- 1 small onion, diced
- 1 can Rotel diced tomatoes (10 oz) or 1 cup diced tomatoes with chilies
- 1 cup black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 16 oz Velveeta cheese, cubed
- 1 cup pepper jack cheese, shredded
- 2-3 jalapeños, minced (seeded for milder heat)
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- Optional: chopped cilantro
- Optional: lime juice
Instructions
- In a large skillet or Dutch oven, cook the ground beef over medium heat until browned; drain excess fat.
- Add the chorizo or sausage; cook until browned.
- Add the onion; cook until softened, about 3-4 minutes.
- Stir in Rotel (or diced tomatoes) and jalapeños; cook for 2-3 minutes.
- Reduce the heat to low; add Velveeta and pepper jack; stir constantly until melted and smooth.
- Mix in the black beans and corn; heat through.
- Season with cumin, chili powder, salt, and pepper to taste; adjust as needed.
- Stir in cilantro and lime juice if using.
- Serve warm with tortilla chips.
Notes
For spicier dip, keep the seeds in the jalapeños. Add a splash of heavy cream for extra creaminess. Customize with additional ingredients like bell peppers or different cheeses.