Beef and Bean Skillet Nacho Dip
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4
3 reviews
Good
Beef and Bean Skillet Nacho Dip
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
Beef and Bean Skillet Nacho Dip:
- 1 tbsp vegetable oil
- ½ yellow onion diced, small
- ½ jalapeño seeded & diced finely
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp Coriander
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp onion powder
- 1 lb ground beef
- 2 cloves garlic minced
- 1 black bean rinsed & drained, canned
- 1 fire-roasted diced tomatoes canned
- ⅓ cup of water
- 4 tbsp cilantro chopped (divided, fresh
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- cheddar cheese to taste, extra sharp
- ½ cup grape tomatoes quartered
- 1 avocado diced
- 2 green onions chopped
For Serving:
- tortilla chips
- sour cream
- salsa
Instructions
- Preheat the oven to 400 degrees.
- Heat the oil in a large skillet over medium heat. Add the diced onion and jalapeno to the skillet and cook, stirring often, for 2-3 minutes.
- Add the chili powder, cumin, garlic powder, coriander, paprika, oregano, and onion powder. Cook, stirring constantly for 1 minute.
- Add the ground beef and cook while breaking it up into crumbles, for 3-4 minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the black beans, diced tomatoes, water, and 2 tablespoons of fresh cilantro.
- Season well with sea salt and freshly cracked pepper, to taste. Cook until bubbling.
- Remove from the heat. Add the shredded cheese evenly to the top of the mixture, then place it into the oven and bake for 10 minutes until the cheese is melted.
- Remove from the oven and top with tomatoes, avocado, green onions, and the remaining 2 tablespoons of fresh cilantro.
- Serve with tortilla chips, salsa, and sour cream. Serve and enjoy!
Genuine Reviews
User Reviews
Overall Rating
4
3 reviews
Good
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