Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 16 oz Velveeta, cubed
  • 8 oz Pepper Jack cheese, shredded
  • 4 oz cream cheese, softened and cubed
  • 1 can (14.5 oz) diced tomatoes with green chilies, undrained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1/2 cup pale ale or light lager
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat olive oil over medium-high heat in a large heavy-bottomed skillet or Dutch oven.
  2. Add the ground beef and cook until browned and sizzling.
  3. Stir in the garlic powder and smoked paprika during the last 2 minutes of browning to toast the spices.
  4. Reduce heat to medium. Stir in the undrained diced tomatoes with green chilies and the drained black beans.
  5. Pour in the pale ale or light lager and simmer for 3–5 minutes until the liquid has reduced by half.
  6. Lower the heat to low. Fold in the cubed Velveeta and cream cheese, stirring constantly until smooth.
  7. Fold in the shredded Pepper Jack cheese, stirring slowly until the mixture is glossy and completely integrated.
  8. Remove from heat and fold in the fresh chopped cilantro.