Nacho Dip With Ground Beef
Equipment
- 1 large skillet
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon or spatula
- 1 can opener
- 1 measuring cup
- 4 Measuring spoons
- 1 9x13-inch baking dish (or similar oven-safe dish)
- 1 mixing bowl (optional, for toppings)
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef lean
- 1 small onion finely chopped
- 2 clove garlic minced
- 1 packet taco seasoning about 1 ounce
- 1/4 cup water
- 1 can diced tomatoes with green chiles drained 10 ounces
- 1 can black beans drained and rinsed 15 ounces
- 1 can corn kernels drained 15 ounces
- 8 ounce cream cheese softened and cubed
- 1 cup sour cream
- 2 cup cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1/4 cup green onions sliced
- 1/4 cup fresh cilantro chopped optional
- 1 medium jalapeño thinly sliced optional
- 1 bag tortilla chips for serving about 12 ounces
Instructions
- Preheat your oven to 350°F (175°C).
- Heat the olive oil in a large skillet over medium-high heat.
- Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and no longer pink, about 5–7 minutes.
- Add the chopped onion to the beef and cook until softened, about 3–4 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle the taco seasoning over the beef mixture, add the water, and stir to coat evenly.
- Add the drained diced tomatoes with green chiles, black beans, and corn, then stir to combine and simmer for 2–3 minutes.
- Reduce the heat to low and add the cubed cream cheese, stirring until fully melted and incorporated.
- Stir in the sour cream, salt, and black pepper until the mixture is smooth and creamy.
- Remove the skillet from heat and fold in 1 cup of shredded cheddar cheese and 1/2 cup of shredded Monterey Jack cheese until just melted.
- Transfer the mixture to a 9x13-inch baking dish and spread it into an even layer.
- Sprinkle the remaining 1 cup cheddar cheese and 1/2 cup Monterey Jack cheese evenly over the top.
- Bake in the preheated oven for 10–12 minutes, or until the cheese on top is melted and bubbly.
- Remove the dish from the oven and let the dip rest for 5 minutes.
- Garnish the top with sliced green onions, chopped cilantro, and jalapeño slices if using.
- Serve warm with tortilla chips for dipping.
Notes
For best results, use freshly shredded cheese because it melts more smoothly than pre-shredded varieties, and be sure to drain your beans, corn, and tomatoes well so the dip doesn’t become watery. You can easily make this milder by using plain diced tomatoes instead of tomatoes with green chiles and skipping the jalapeños, or make it heartier by adding a second can of beans or a handful of cooked chorizo with the beef. This dip reheats well in the oven or microwave, but stir in a splash of milk or cream if it thickens too much. If serving for a party, keep it warm in a slow cooker on low and stir occasionally to prevent sticking, and always taste and adjust salt and seasoning right before serving, since different taco seasonings and chips can vary in saltiness.
Tried this recipe?Let us know how it was!