Spicy Beef Queso Dip

Heat oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until fully browned.

Stir in the tomato paste and half of the spices (1 tsp paprika, 1/2 tsp chipotle powder, 1/2 tsp oregano, 1/4 tsp red pepper flakes). Season with salt and cook for 1 minute until fragrant.

Remove the cooked beef from the skillet and set aside on a plate. Reserve a few tablespoons of the beef for garnish later.

In the same skillet, add the diced onion and jalapeño. Sauté for 3-4 minutes until they begin to soften.

Add the minced garlic and the remaining half of the spices. Cook for another 30-60 seconds until the garlic is fragrant.

Stir in the can of diced tomatoes with green chiles. Cook for a few minutes until most of the liquid has evaporated.

Pour in the heavy cream and milk, stirring to combine. Bring the mixture to a gentle simmer.

Reduce the heat to low. Add the cubed pepper jack cheese and stir continuously until it begins to melt into the sauce.

Return the cooked ground beef (minus the reserved portion for garnish) to the skillet.

Gradually add most of the shredded sharp cheddar cheese, reserving a handful for the topping. Stir until the cheese is completely melted and the queso is smooth.

Top the queso with the reserved shredded cheddar and the reserved ground beef crumbles.

Place the skillet under your oven's broiler for 1-2 minutes, just until the cheese on top is melted and bubbly. Watch carefully to prevent burning.

Remove from the oven and garnish with fresh chopped parsley. Serve immediately with tortilla chips.