Preheat a large skillet over medium-high heat.
Add the ground beef to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes.
Add the chopped onion and minced garlic to the skillet with the beef. Cook for 3-4 minutes until the onion is softened.
Stir in the ground cumin, chili powder, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute until fragrant.
Add the drained black beans to the skillet and stir to combine. Cook for 2 minutes to heat through.
In a medium bowl, combine the softened cream cheese and Greek yogurt until smooth.
Reduce the heat to low and add the cream cheese mixture to the skillet. Stir until the cheese is melted and the mixture is well combined.
Add the shredded cheddar and Monterey Jack cheeses to the skillet. Stir continuously until the cheeses are fully melted and the dip is creamy.
Remove the skillet from heat. Stir in the chopped cilantro, jalapeño, and lime juice.
Transfer the dip to a serving bowl or keep warm in the skillet. Serve immediately with tortilla chips.