Side Line Super Nachos Dip (Printable View)
Cheesy Tex-Mex dip with seasoned beef, black beans, and melted cheddar perfect for scooping with tortilla chips.
# Ingredient List:
→ Meats
01 - 1/2 lb ground beef
→ Vegetables & Aromatics
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 jalapeño, seeded and finely diced
05 - 1 can (15 oz) diced tomatoes, drained
06 - 1 can (15 oz) black beans, drained and rinsed
07 - 1 can (4.5 oz) diced green chilies, drained
→ Dairy
08 - 2 cups shredded cheddar cheese
09 - 1 cup shredded Monterey Jack cheese
10 - 1/2 cup sour cream
11 - 1/4 cup milk
→ Pantry & Seasonings
12 - 2 tsp chili powder
13 - 1 tsp ground cumin
14 - 1/2 tsp smoked paprika
15 - Salt and pepper, to taste
16 - Tortilla chips, for serving
→ Garnishes
17 - Sliced green onions
18 - Fresh cilantro, chopped
19 - Additional jalapeño slices
# How to Prepare:
01 - In a large skillet over medium heat, brown the ground beef until no longer pink, breaking it apart with a spatula as it cooks, about 5 minutes. Drain off any excess fat.
02 - Add the finely chopped onion, minced garlic, and diced jalapeño to the skillet. Sauté for 2 to 3 minutes until the vegetables are softened and fragrant.
03 - Stir in the chili powder, ground cumin, smoked paprika, salt, and pepper. Cook for 1 minute, stirring constantly, to toast the spices and release their full flavor.
04 - Fold in the drained diced tomatoes, diced green chilies, and drained black beans. Cook for 2 to 3 minutes until everything is heated through and well combined.
05 - Reduce the heat to low. Pour in the milk, then add the shredded cheddar and Monterey Jack cheeses. Stir continuously until the cheeses are fully melted and the mixture is smooth and creamy.
06 - Remove the skillet from the heat and gently fold in the sour cream until evenly incorporated for extra richness and creaminess.
07 - Transfer the hot dip to a serving bowl. Top with sliced green onions, chopped fresh cilantro, and additional jalapeño slices as desired.
08 - Serve immediately while hot alongside plenty of tortilla chips for dipping.
# Expert Suggestions:
01 -
- It pulls together in about half an hour with pantry staples you probably already have.
- The combination of cheddar and Monterey Jack melting together creates this impossibly silky texture that nobody can resist.
- Double or triple it effortlessly for any crowd size.
02 -
- Drain the tomatoes and beans thoroughly because excess liquid is the number one reason this dip turns soupy instead of luscious.
- Shred your own cheese rather than using pre shredded bags since the anti caking powder on bagged cheese prevents smooth melting.
- Keep the heat low when melting cheese because high heat causes it to separate and turn grainy.
03 -
- Use a cast iron skillet if you have one because it holds heat beautifully and keeps the dip warm longer when you bring it straight to the table.
- A tiny pinch of sugar added with the spices rounds out the acidity of the tomatoes in a way that makes people wonder what your secret is.