Ingredients:

  • 2 lbs ground beef (80/20 blend)
  • 1/2 cup diced white onion
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 4 oz full-fat cream cheese, softened
  • 1/4 cup heavy whipping cream
  • 1/2 cup fire-roasted diced tomatoes, drained
  • 2 cups shredded sharp cheddar cheese

Instructions:

  1. Preheat your oven to 400°F (200°C). Note: This high temperature is necessary to brown the cheese quickly without overcooking the beef inside.
  2. Brown the beef in batches. Place your 12 inch skillet over medium high heat. Add the beef in two stages to ensure the pan stays hot. Let it sit undisturbed for 3 minutes until a dark, crispy crust forms.
  3. Integrate the onions. Add the diced white onion halfway through the browning process. Cook until the onions are translucent and the beef is fully browned.
  4. Drain the excess grease. Pour off the liquid fat, leaving approximately 1 tablespoon in the pan. Note: This remaining fat will help toast the spices in the next step.
  5. Toast the spices. Lower the heat to medium. Stir in the chili powder, cumin, smoked paprika, garlic powder, cayenne, salt, and pepper. Cook for 1 minute until the mixture is aromatic and the meat is dark red.
  6. Create the sauce. Add the softened cream cheese, heavy whipping cream, and drained fire roasted tomatoes. Stir continuously for 2-3 minutes until a thick, velvety sauce forms.
  7. Transfer to the baking dish. Pour the beef mixture into a 9x13 inch dish, spreading it until it reaches every corner in an even layer.
  8. Top with cheddar. Sprinkle the 2 cups of shredded cheese evenly over the top.
  9. Bake for 15-20 minutes. Place in the center of the oven and bake until the cheese is bubbling and golden brown.
  10. Rest before serving. Let the dish sit for 5 minutes until the sauce thickens and sets.