Heat a cast iron skillet or large skillet over medium-high heat. Add 1 lb ground beef or turkey and cook, breaking it apart with a spatula, until browned, 5-7 minutes. Drain grease if needed.
Sprinkle 1 packet taco seasoning over the cooked meat and stir in ½ cup water. Simmer for 2-3 minutes, stirring occasionally, until liquid is mostly absorbed.
Reduce heat to medium. Add 8 oz softened cream cheese and stir until melted and smooth.
Stir in 1 cup shredded cheddar cheese, 1 cup shredded pepper jack cheese, and 1 (10 oz) can Rotel (diced tomatoes with green chilies, drained). Mix until fully combined and creamy.
Stir in 3 tbsp diced pickled jalapeños (optional), adjusting to taste.
If using a cast iron skillet, serve the dip directly from the skillet to keep it warm. If using a regular skillet, transfer the dip to a serving dish or cast iron skillet for serving.
Garnish with 2 chopped green onions and 2 tbsp fresh cilantro. Serve warm with tortilla chips or fresh veggies.
