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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
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.