Cheesy Rotel Dip with Beef and Chorizo

In a large pot or Dutch oven over medium-high heat, add the ground beef and break it apart as it cooks.

Once the beef is partially browned, season with garlic powder, black pepper, onion powder, smoked paprika, all-purpose seasoning, and Cajun seasoning. Stir to combine.

Add the chorizo to the pot. Break it up and cook with the beef until both are fully browned. Drain any excess grease if necessary.

Add the diced red onion, red bell pepper, jalapeño, green onions, and cilantro to the pot. Stir and cook for 2-3 minutes until the vegetables begin to soften.

Stir in the two cans of diced tomatoes with green chiles.

Pour in the can of evaporated milk and mix well.

Reduce the heat to medium-low. Add the cream cheese, processed cheese block, white processed cheese block, and the cubed sharp cheddar, mild cheddar, and pepper jack cheeses.

Stir frequently until all the cheeses are completely melted and the dip is smooth and creamy.

Serve the dip warm in a bowl or poured over tortilla chips. Garnish with fresh jalapeño slices, if desired.