Skillet Nacho Dip
This is a great one pan recipe that you can make quickly and serve right out of the same dish you whipped it up in.
Ingredients
- 1 teaspoon olive oil
- ½ cup chopped red onion
- 2 Tablespoons seeded, minced jalapeños
- 1 ½ Tablespoons all-purpose flour
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- ⅔ cup beef stock
- 1 lb. ground beef cooked and crumbled
- 1 cup pinto beans drained
- ½ cup shredded part-skim mozzarella cheese
- ½ cup Mexican-blend shredded cheese
- ½ cup chopped tomato
- ½ cup chopped avocado
- Tortilla chips
Instructions
- Preheat broiler with oven rack in upper middle position.
- Heat oil in cast-iron skillet over medium heat. Add onion and jalapeño to pan and sauté until onion is translucent.
- Add flour, cumin, and chili powder, cook for 1 minute, stirring constantly.
- Add beef stock; bring to a boil.
- Reduce heat to medium, and stir in cooked, crumbled beef and beans; cook 2 minutes.
- Stir in mozzarella; cook 1 minute or until cheese is melted.
- Remove pan from heat. Sprinkle Mexican-blend cheese over pan; broil 1 minute or until cheese is melted.
- Sprinkle tomato and avocado over pan. Serve with chips.
Notes
Recipe adapted from Cooking Light Magazine.