Make the chili:

• In a large skillet, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
• Add the chopped onion to the skillet and cook until softened, about 3 minutes.
• Stir in the chili seasoning mix, diced tomatoes with green chilies, tomato sauce, and kidney beans (if using).
• Add water as needed to reach your desired chili consistency. Let the chili simmer over low heat for 10-15 minutes, stirring occasionally. Once the chili is ready, remove from heat.

Make the cheese layer:

• In a medium mixing bowl, combine the softened cream cheese and sour cream, stirring until smooth.
• Add the shredded cheddar and mozzarella cheese to the mixture, and stir until everything is well combined. You can also reserve a little cheese to sprinkle on top for added cheese appeal.

Assemble the dip:

• In a 9×9-inch baking dish or a similar sized oven-safe dish, spread the cheese mixture evenly along the bottom.
• Pour the prepared chili mixture on top of the cheese layer, spreading it evenly over the dip.
• Sprinkle any reserved cheese on top of the chili layer for extra cheesiness.

Bake the dip:

• Preheat your oven to 350°F (175°C).
• Bake the dip for 15-20 minutes, or until the cheese is melted and bubbly.

Serve:

• Remove from the oven and serve immediately with a large bag of Frito corn chips for dipping. Enjoy!