Spicy Cowboy Queso Dip

Ingredients:
1 lb ground beef (or ground turkey)
1 can (10 oz) diced tomatoes with green chilies (like Rotel)
1 can (15 oz) black beans, drained and rinsed
1 can (4 oz) diced green chilies
8 oz cream cheese (softened)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup milk (more if you want a thinner dip)
1 tbsp taco seasoning (or your favorite spice blend)
1 tbsp olive oil
1/2 small onion, diced
1/2 tsp garlic powder
1/4 tsp cayenne pepper (optional for extra heat)
Salt & pepper to taste
Fresh cilantro, chopped (optional, for garnish)
Tortilla chips, veggies, or nachos for dipping
Instructions:
Cook the ground beef: In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned and fully cooked, breaking it apart as it cooks. Drain any excess fat.

Sauté the onion: Add the diced onion to the skillet with the beef and cook for 2-3 minutes, until softened.

Add the tomatoes and spices: Stir in the diced tomatoes with green chilies, green chilies, black beans, taco seasoning, garlic powder, cayenne pepper (if using), and a pinch of salt and pepper. Cook for another 2-3 minutes, letting everything meld together.

Add the cheese & cream cheese: Lower the heat and add the cream cheese, stirring until it’s completely melted and smooth. Then, gradually add the cheddar and Monterey Jack cheese, stirring until all the cheese is melted and the dip is creamy.

Add the milk: Pour in the milk, a little at a time, until the dip reaches your desired consistency (more milk for a thinner dip, less for a thicker one). Stir to combine.

Taste & adjust: Give the dip a taste and adjust the seasoning with more salt, pepper, or cayenne if you'd like more heat.

Serve: Transfer the dip to a serving bowl or keep it warm in a slow cooker on low heat. Garnish with fresh chopped cilantro (if desired), and serve with tortilla chips, veggies, or nachos for dipping.