NACHO DIP III
My family loves this delicious cheesy, meaty dip! Serve with tortilla chips. White corn chips taste the best!
Provided by KRISTLE
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 15m
Yield 64
Number Of Ingredients 4
Steps:
- Place ground beef and onion in a large, deep skillet. Cook over medium high heat until beef is evenly brown and onions are soft. Drain and set aside.
- In a medium saucepan over low heat, melt the cheese. Mix in the ground beef, onion and diced tomatoes with green chile peppers. Serve warm.
Nutrition Facts : Calories 31.6 calories, Carbohydrate 0.6 g, Cholesterol 8.1 mg, Fat 2.4 g, Fiber 0.1 g, Protein 1.9 g, SaturatedFat 1.1 g, Sodium 66.8 mg, Sugar 0.3 g
SKILLET NACHO DIP
This is an easy and delicious dip that's great for get-togethers and football parties! I never have any leftovers!
Provided by Karen E.
Categories < 60 Mins
Time 49m
Yield 1 skillet, 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F. Heat the olive oil in a large cast-iron (or other oven-safe) sauté pan over medium heat.
- 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.
- 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.
- 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.
- Let cool 5 to 10 minutes before serving warm, garnished with green onions. Serve with tortilla chips.
Nutrition Facts : Calories 205.2, Fat 15.2, SaturatedFat 6.6, Cholesterol 48.6, Sodium 420.7, Carbohydrate 3.8, Fiber 0.9, Sugar 1.6, Protein 13.3
NACHO SKILLET DIP
This delicious nacho dip is made and served right in a cast iron skillet - it's perfect for Cinco de Mayo, or anytime that you want to add a little Mexican flare to game night or any other gathering.
Provided by Ang Paris
Number Of Ingredients 13
Steps:
- Preheat the oven to 450-degrees.
- Heat the olive oil over medium heat in the cast iron skillet. Add the onion and peppers and cook until tender.
- Add the tomatoes and garlic and cook for 1-2 more minutes, taking care not to burn the garlic.
- Push the vegetable mixture to the outside of the pan and add the ground beef to the center.
- Brown the beef and season with cumin, coriander, pepper and salt. Ground beef should always be cooked to an internal temperature of 160-degrees F according to FoodSafety.gov.
- Add the cheese cubes to the top of the pan, and sprinkle with the remaining cumin and coriander.
- Slide the skillet into the oven and cook until the cheeses are melted. Remove from the oven and stir gently.
- Serve hot.
NACHO SALSA DIP
This zesty dip is great for any get-together and allows me to spend more time with my guests. I always have requests to bring it when my husband and I attend parties. -Sally Hull, Homestead, Florida
Provided by Taste of Home
Categories Appetizers
Time 3h15m
Yield 7 cups.
Number Of Ingredients 6
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain well. , Transfer to a greased 3-qt. slow cooker; stir in the cheese, salsa and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Stir; serve warm with tortilla chips or cubed bread.
Nutrition Facts : Calories 143 calories, Fat 10g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 484mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 9g protein.
SKILLET NACHOS
My mom gave me a fundraiser cookbook, and this is the recipe I've used most. My whole family is on board. For toppings, think sour cream, tomatoes, jalapeno and red onion. -Judy Hughes, Waverly, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomatoes, corn, rice, water, taco seasoning and salt. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and mixture is slightly thickened, 8-10 minutes., Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted, about 5 minutes. Divide tortilla chips among 6 plates; spoon beef mixture over chips. Serve with toppings as desired.
Nutrition Facts : Calories 676 calories, Fat 31g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 1293mg sodium, Carbohydrate 74g carbohydrate (4g sugars, Fiber 4g fiber), Protein 25g protein.
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