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Skillet Nacho Dip

Recipe from CookingLight


-  2 cooked ground beef patties, finely crumbled

-  3/4 cup chopped red onion, divided

-  2 tbsp. seeded minced jalapeño

-  ½ cup chopped tomato

-  ½ cup chopped avocado

-  1 ½ tbsp. all-purpose flour

-  1 cup drained unsalted canned pinto beans

-  2 oz. pre-shredded part-skim mozzarella cheese (about ½ cup)

-  2 oz. pre-shredded 2% reduced-fat Mexican blend cheese (about ½ cup)

-  2 ½ cups baked tortilla chips

-  2/3 cup unsalted beef stock

-  2 tsp. ground cumin

-  2 tsp. chili powder

- 1 tsp. olive oil


1.  Preheat broiler with oven rack in upper middle position.

2.  Heat oil in large cast-iron skillet over medium heat. Add ½ cup onion and jalapeño to pan; sauté for about 4 minutes or until tender. Add flour, cumin, and chili powder. Cook 1 minute, stirring constantly. Add stock and bring to a boil. Reduce heat to medium and stir in crumbled beef patties and beans; cook for 2 minutes. Stir in mozzarella; cook for 1 minute or until cheese is melted. Remove pan from heat. 

3. Sprinkle Mexican-blend cheese over pan and broil for 1 minute or until cheese is melted. Sprinkle remaining 1/4 cup red onion, tomato, and avocado over pan. Serve with chips. 

What you'll need for this recipe: