1. Brown the beef: In a large skillet over medium-high heat, add the ground beef (and olive oil if using). Cook, breaking it up with a spatula, until well browned with no pink remaining, about 6–8 minutes. Drain off most of the excess fat, leaving about 1 tablespoon in the pan.

2. Sauté aromatics: Add the diced onion to the skillet and cook for 3–4 minutes, stirring often, until softened and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.

3. Season the beef: Sprinkle the chili powder, cumin, smoked paprika, salt, and black pepper over the beef mixture. Stir well to coat everything evenly and let the spices toast for 1 minute to deepen their flavor.

4. Add Rotel and cheeses: Pour in the can of Rotel with all its juices and stir to combine. Add the cubed processed cheese and cream cheese. Reduce the heat to low and cook, stirring occasionally, until all of the cheese is completely melted and the mixture is smooth, 8–10 minutes. Keep the heat low to prevent scorching or separation.

5. Stir in sour cream and cheddar: Once the mixture is smooth, stir in the sour cream until fully incorporated. Add the shredded cheddar cheese and stir until melted. If the dip is thicker than you’d like, add milk a tablespoon at a time until it reaches your preferred creamy consistency.

6. Taste and adjust: Taste the dip and adjust the seasoning with more salt, pepper, or chili powder if desired. If you prefer extra heat, you can stir in a few chopped pickled jalapeños or a pinch of cayenne pepper.

7. Serve: Transfer the dip to a serving bowl or small slow cooker set to the “warm” setting. Garnish with chopped cilantro or sliced green onions. Serve hot with tortilla chips, crackers, or crunchy veggie sticks for dipping.

8. Store and reheat: Cool any leftovers, then store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat or in the microwave in short intervals, stirring often and adding a splash of milk as needed to bring back the creamy texture.