1 tablespoon butter
1 small onion
2 cloves garlic, minced
1 1/2 tablespoons taco seasoning
1 1/2 teaspoons cumin
1/2 teaspoon cayenne pepper (optional)
1 (10 ounce) can diced tomatoes and green chiles
1 cup grated sharp Cheddar cheese, divided
1 cup grated Monterey Jack cheese, divided
1/2 cup grated white Cheddar cheese, divided
1 (8 ounce) package cream cheese
1/2 cup sour cream
Preheat the oven to 375 degrees F (190 degrees C).
Heat butter in a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; cook and stir until softened, about 10 minutes. Drain excess grease.
Stir in taco seasoning, cumin, cayenne, and diced tomatoes and green chiles (undrained). Reserve 1/4 cup each of sharp Cheddar, Monterey Jack, and white Cheddar; set aside. Stir remaining sharp Cheddar, Monterey Jack, and white Cheddar cheese into beef mixture.
Nestle the brick of cream cheese into the center of the skillet. Place dollops of sour cream in the skillet.
Bake in the preheated oven for 15 to 20 minutes. Remove from the oven, and stir to incorporate cream cheese and sour cream into the beef mixture. Top with remaining 3/4 cup cheese.
Return skillet to the oven; bake until cheese browns and edges are bubbling, about 10 minutes more. Rest for about 5 minutes before serving with chips or dippers.
