Ingredients:

  • 1 lb lean ground beef, browned and drained
  • 1 tbsp olive oil
  • 8 oz cream cheese, softened and cubed
  • 1/2 cup sour cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup Pepper Jack cheese, shredded
  • 1 packet taco seasoning
  • 1/4 cup diced pickled jalapeños
  • 1/4 cup diced red onion
  • 1 tsp smoked paprika

Instructions:

  1. Brown the ground beef in a skillet with olive oil over medium-high heat until no longer pink. Drain the excess grease thoroughly and stir in the taco seasoning until the beef is mahogany-colored.
  2. In a slow cooker, layer the cubed cream cheese, sour cream, and the seasoned beef. Fold in the diced red onion and pickled jalapeños.
  3. Cover and cook on Low for 2 hours, or until the cream cheese begins to melt and merge with the beef.
  4. Turn off the heat. Sprinkle the shredded cheddar, Monterey Jack, and Pepper Jack over the top.
  5. Stir gently with a silicone spatula until the cheese is fully incorporated and the dip is smooth. Finish with a dusting of smoked paprika.