Cook the Ground Beef

1. Preheat oven to 350°F.

2. In a large skillet over medium heat, cook ground beef, breaking it up into crumbles, until browned and fully cooked, about 8 minutes. Drain any excess fat.

Prepare the Dip

3. In a large bowl, mix cream cheese, mayonnaise, sour cream, garlic powder, most of the cooked ground beef (reserve some for topping), most of the jalapeños (reserve some for topping), and 1 cup of shredded cheddar and 1 cup of shredded Monterey Jack. Season with salt and pepper.

Bake the Dip

4. Transfer the mixture to a small ovenproof skillet or baking dish. Top with the remaining 1/2 cup of cheddar, 1/2 cup of Monterey Jack, and reserved ground beef and jalapeños.

5. Bake for 15 to 20 minutes, until the cheese is melted and bubbly. If desired, broil for an additional 3 minutes to get the cheese extra golden.

Instant Pot Method (Optional)

1. Transfer the mixture into a 1-qt. baking dish that fits inside your Instant Pot. Cover the dish with foil.

2. Add 1 cup of water to the Instant Pot and place the trivet inside. Fold a large piece of foil into thirds to make a “sling” and lower the baking dish onto the trivet.

3. Set the Instant Pot to Pressure Cook on high for 15 minutes.

4. After the cycle finishes, follow the manufacturer’s guide for a quick release. Carefully remove the baking dish using the foil sling.

5. Turn on the broiler, sprinkle the top of the dip with the remaining cheese, and broil for 3 minutes or until the cheese is bubbly and golden.

Serve

6. Top with the reserved ground beef and jalapeños. Serve with tortilla chips or crackers for dipping.