Preheat oven to 350°F.
In a large skillet over medium heat, brown the ground beef and breakfast sausage until fully cooked. Break into small crumbles. Drain excess grease if needed.
n the same skillet (or a separate pan), add chopped shrimp and cook just until they start to turn pink—about 1–2 minutes. They should be undercooked, as they’ll finish in the oven.
Transfer the cooked beef, sausage, and partially cooked shrimp to a cast iron skillet or greased baking dish.
Add diced red onion, jalapeño, Rotel (with juices), and heavy cream. Stir gently to combine.
Evenly scatter the cubed cream cheese, Velveeta, Colby Jack, and Monterey Jack over the top and season with all purpose seasoning. Lightly press them into the mixture but do not fully stir.
Bake, covered with aluminum foil, for 25–30 minutes, until the cheeses are fully melted and bubbly. Remove cover and bake additional 15 minutes
Remove from oven and stir until smooth and fully combined. Taste and adjust seasoning as needed.
Serve immediately while warm and creamy.
