Prepare the Ingredients:

1. Cook the Ground Meat: In a large skillet, heat olive oil over medium heat. Add the ground beef (or turkey) and cook, breaking it apart with a spoon, until browned and fully cooked through. Drain any excess fat if necessary.
2. Add Onion and Garlic: Add the diced onion to the pan and sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Combine the Ingredients:

3. Add Beans and Tomatoes: Stir in the drained black beans, diced tomatoes with green chilies, and the canned green chilies. Mix well to combine.
4. Season the Mixture: Add the chili powder, cumin, paprika, salt, and pepper to the pan. Stir to evenly coat all the ingredients with the spices. If you’re using jalapeños, add them now for an extra kick of heat.

Add the Cheese and Cream:

5. Add Cream Cheese: Add the cubed cream cheese to the pan and stir until it begins to melt and incorporate into the mixture.
6. Melt the Cheddar and Monterey Jack: Gradually add the shredded cheddar and Monterey Jack cheeses, stirring until fully melted and smooth. If the mixture is too thick, add milk a little at a time to reach your desired consistency.

Heat Through and Serve:

7. Simmer: Let the dip simmer for a few minutes to ensure everything is heated through and the flavors meld together. Stir occasionally to prevent burning.
8. Adjust Seasoning: Taste the dip and adjust the seasoning with additional salt, pepper, or chili powder, if necessary.
9. Garnish and Serve: Transfer the queso to a serving dish and garnish with fresh cilantro. Serve immediately with tortilla chips, crackers, or vegetable sticks for dipping.