8 ounces ground beef

8 ounces bulk Italian sausage

1/2 cup chopped red onion

1/2 cup chopped red bell pepper

1 jalapeño pepper, seeded and minced

1 (10-ounce) can diced tomatoes and green chiles (such as RO*TEL®)

8 ounces pasteurized cheese product (such as Velveeta®), cubed

1 (8-ounce) package cream cheese, softened and cubed

8 ounces shredded Pepper Jack or Monterey Jack cheese

3/4 cup no-salt-added canned black beans, rinsed and drained

1/2 cup frozen corn

3/4 cup diced avocado

1/4 cup sour cream

2 tablespoons chopped fresh cilantro

Tortilla chips for serving

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Preheat a grill to medium-high heat (375–400°F) or place a 10-inch cast-iron skillet on a grill grate over a campfire.
Add ground beef, Italian sausage, red onion, bell pepper, and jalapeño to the skillet. Cook, stirring and breaking up meat, until browned, about 8 minutes. Drain excess grease.
Stir in diced tomatoes and green chiles, Velveeta, cream cheese, shredded cheese, black beans, and corn.
Cover skillet with foil and cook for 8 minutes.
Uncover and stir. Continue cooking uncovered for about 2 more minutes, or until cheese is fully melted and mixture is bubbly.
Top with avocado, sour cream, and cilantro. Serve immediately with tortilla chips.