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.
Course Appetizer

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
  • 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.