2 tablespoons olive oil
1 pound ground beef
1 medium onion, chopped
1 (14 ounce) can tomato paste
2 cloves garlic, minced
3 tablespoons canned tomato and onion soup mix
2 cups shredded Monterey Jack cheese
Melt 1 tablespoon of the olive oil in a medium skillet over medium heat. Brown the ground beef, stirring constantly. Spread the cream cheese and onion cream mix over the meat. Stirring constantly, pour tomato paste and garlic mixture into pan. Bring to a boil, stirring occasionally. Reduce heat to low. Bring to a simmer, stirring occasionally, until thickened.
Reduce heat to medium-low and cook the cheese mixture over low heat for just 20 minutes, stirring occasionally. Spoon mixture over the meat mixture in the pan. Cook 15 minutes longer before stirring.
Remove meat mixture from heat and sprinkle with Monterey Jack cheese. Grill 5 minutes per side, or until toothpick inserted in center comes out bleeding. Serve with sour cream or tortilla chips until cheese mixture is melted.
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