Skillet Nacho Dip

Skillet Nacho Dip

(4-plus cups)

Ingredients:

2 tsp. Olive Oil

1½ cups Red Onion, chopped and divided

1 medium Jalapeno, seeded and minced

3 tbsp. All-Purpose Flour

4 tsp. Ground Cumin

4 tsp. Chili Powder

1¼ cups Beef Broth

1 lb. Ground Chuck, cooked and crumbled

1 can Pinto Beans, drained

4 oz. Mozzarella Cheese, shredded

4 oz. Mexican Blend Cheese, shredded

½ cup Tomato, diced

½ medium Avocado, diced

Tortilla Chips

Directions:

Heat a 10-inch cast iron skillet over medium-high and add oil.  When oil is ready, add 1¼ cups of onion and the jalapeno.  Sauté for 4 minutes or until tender.  Add flour, cumin and chili powder and cook 1 minute.  Now add broth and bring to a boil.  Reduce heat to medium and stir in ground chuck and beans.  Cook 2 minutes before stirring in the mozzarella cheese.  Cook until cheese has melted.  Remove pan from heat.  Sprinkle the Mexican blend cheese over pan.  Place under a pre-heated broiler for 1 minute or until cheese has melted.  Top this with the remaining red onion, tomatoes and avocado.  Serve immediately with chips.

Note:               You can use black beans instead of the pinto beans.  Or change up the cheeses.  You want to make this to your personal tastes.

Ideas for Future Efforts

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