To celebrate National Nacho Day this Sunday, we've brought you one of our favorite game-day appetizers. What better than 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 (use the Spoon Buddy to measure)
One 14-ounce can diced fire-roasted tomatoes
1½ cups shredded Monterey Jack cheese (3 full Spoon Buddys)
1½ cups shredded cheddar cheese
¼ cup green onions (Cut with your Strip-n-Snip Scissors)
Tortilla chips, for serving
1. Preheat the oven to 400°F. Heat the olive oil in a large cast-iron skillet 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. After stirring place that messy utensil on your Spoon Buddy. 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 with your Pan Buddy and then add both cheeses in an even layer. Transfer the skillet to your oven with the Pan Buddy and then 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.
Recipe found at https://www.purewow.com/recipes/Skillet-Nacho-Dip?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly