Skillet Nacho Dip

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.
Print Recipe
Course: Appetizer
Ingredients Method Notes

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

Method
 

  1. Preheat broiler with oven rack in upper middle position.            
  2. Heat oil in cast-iron skillet over medium heat.  Add onion and jalapeño to pan and sauté until onion is translucent.
  3. Add flour, cumin, and chili powder, cook for 1 minute, stirring constantly.
  4. Add beef stock; bring to a boil.
  5. Reduce heat to medium, and stir in cooked, crumbled beef and beans; cook 2 minutes.
  6. Stir in mozzarella; cook 1 minute or until cheese is melted.
  7. Remove pan from heat.  Sprinkle Mexican-blend cheese over pan; broil 1 minute or until cheese is melted.
  8. Sprinkle tomato and avocado over pan.  Serve with chips.

Notes

Recipe adapted from Cooking Light Magazine.