Heat a skillet over medium-high heat and add the ground pork, breaking it apart with a spoon as it cooks. Brown the pork for 7-11 minutes until no pink remains and it's well-browned—this develops deeper flavor through the Maillard reaction. Once cooked through, stir in the taco seasoning and smoked paprika, then simmer for 1-2 minutes to bloom the spices and let them coat the meat evenly.

Transfer the cooked pork mixture from Step 1 to a microwave-safe bowl. Add the processed cheese (cut into 1-inch cubes for even melting), the canned tomatoes with their juices, and the fresh cilantro. I find that cutting the Velveeta into small, uniform pieces helps it melt smoothly without any lumps forming. Cover the bowl loosely with a microwave-safe lid or paper towel.

Microwave on high for 2 minutes, then stir well to break up the cheese and distribute heat evenly. Continue microwaving in 1-minute intervals, stirring after each minute, until the cheese is completely melted and the dip is smooth (usually 3-5 minutes total). I like to stir vigorously to ensure no unmelted cheese chunks remain and the texture is creamy throughout.

Stir in the whole milk (1-2 tablespoons to start) to reach your desired dip consistency—it should be creamy and pourable but still hold together. Add the cheddar cheese and microwave for 1 minute more, stirring well until fully incorporated. If the dip seems too thick, add a splash more milk; if too thin, let it cool slightly as it will thicken a bit as it sets.