In a large skillet, heat over medium-high, add 1 lb of ground beef, and cook until browned—about 7-10 minutes. Stir occasionally, breaking up the meat with a spatula until no pink remains, ensuring a fully cooked texture. Once done, drain any excess fat from the skillet.

Add 1/2 diced onion to the skillet with the ground beef, stirring well to combine. Sauté for about 3-4 minutes until the onions become translucent and fragrant.

Sprinkle in 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp garlic powder, and 1/2 tsp salt, stirring well to coat the beef and onion evenly. Cook for an additional minute.

Mix in 1/2 cup diced tomatoes and 1 cup shredded Mexican cheese blend. Stir until the cheese melts and all ingredients are well combined—about 2-3 minutes.

Remove from heat and top with 1/4 cup sour cream and 1/4 cup chopped cilantro. Serve hot.