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.
2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
⅓ 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
1½ 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.