Chile Con Queso

Cook ground beef: Heat the olive oil in a cast iron skillet, or oven safe skillet over medium-high heat. Add the ground beef to the skillet, season it with the chili powder, and cook for about 5 minutes until no longer pink, breaking it up as you go along.Add garlic and onion: Stir in the red onion and garlic and cook for 2 more minutes or until the onion softens and becomes translucent.Add chilis, jalapeno and tomatoes: Add the green chiles, jalapeno, fire roasted tomatoes and stir. Bring to a simmer, then turn down the heat to medium low.Add evaporated milk and velveeta: Add the evaporated milk and velveeta and cook for 2 more minutes or until the velveeta melts. Stir in 2 cups of the jack cheese and cook for another minute until it melts.Top with cheese and broil: Turn off the heat. Sprinkle the remaining jack cheese over the top of the dip and place the skillet over the broiler for about 5 minutes or until browned and bubbly. Watch it so it doesn't burn.Garnish and serve: Garnish with fresh cilantro and serve with tortilla chips.