Nachos are great, but who likes eating them once they’ve sat out for a little while...soggy chips...sticky melted cheese. Nobody wants that at a Cinco de Mayo party!
Save your fiesta from sad nachos by making this delicious Skillet Nacho Dip - all the deliciousness of nachos that can be eaten throughout the course of a party in one convenient skillet! This dip is made to share, so make sure you’ve got plenty of tortilla chips to go around!
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- ⅓ cup chopped pickled jalapeños
- 1 pound ground beef
- 2 ½ tablespoons taco seasoning
- Salt and freshly ground black pepper
- 1 cup salsa
- One 14-ounce can diced fire-roasted tomatoes
- 1 ½ cups Monterey Jack cheese, shredded
- 1½ cups cheddar cheese, shredded
- ¼ cup green onions, sliced
- Tortilla chips, for serving
1. Preheat the oven to 400 degrees. 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.