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Skillet Nacho Dip

As we prepare for the Super Bowl, we've been thinking about our all-time favorite game-day appetizers. At the top of that list: nachos and dip. Hence, this recipe for skillet nacho dip was born. It's basically a deconstructed version of the classic, so you can load up your plate with your ideal toppings-to-chips ratio. Now that's a big win.

Makes 6 to 8 servings as an appetizer

2 tablespoons olive oil

1 onion, diced

2 garlic cloves, minced

 cup chopped pickled jalapeños

1 pound ground beef

2½ tablespoons taco seasoning

Salt and freshly ground black pepper

1 cup salsa

One 14-ounce can diced fire-roasted tomatoes

1½ cups shredded Monterey Jack cheese

 cups shredded cheddar cheese

¼ cup sliced green onions

Tortilla chips, for serving

1. Preheat the oven to 400°F. Heat the olive oil in a large cast-iron (or other oven-safe) sauté pan over medium heat.

2. When the oil is hot, add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and jalapeños and cook until fragrant, 1 minute more.

3. Add the ground beef, and cook until it’s well browned, 6 to 7 minutes. Stir in the taco seasoning, and season with salt and pepper. Add the salsa and tomatoes and bring to a simmer. Simmer for 2 to 3 minutes, stirring occasionally.

4. Remove the pan from the heat and then add both cheeses in an even layer. Bake until the cheese is melted and the chili is bubbly, 8 to 10 minutes.

5. Let cool 5 to 10 minutes before serving warm, garnished with green onions. Serve with tortilla chips.

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