4-Can Skillet Nacho Dip
Recipe: #35937
November 07, 2020
Categories: Dips, Beans, Black Beans, Corn, Appetizers, No Eggs, Vegetarian, Hot Appetizers Kosher Dairy, more
"This is like nachos in reverse. Instead of having all the goodies on top of the chips, bake this in a cast-iron skillet or oven-proof large pie dish. You can still add your favorite toppings after it's baked and scoop up the deliciousness with tortilla chips."
Original is 6-8 servings
Ingredients
Nutritional
- Serving Size: 1 (270.1 g)
- Calories 628.9
- Total Fat - 11.1 g
- Saturated Fat - 5.6 g
- Cholesterol - 26.2 mg
- Sodium - 360.4 mg
- Total Carbohydrate - 106.3 g
- Dietary Fiber - 20 g
- Sugars - 4.8 g
- Protein - 29.9 g
- Calcium - 366.4 mg
- Iron - 4.7 mg
- Vitamin C - 55.6 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Preheat oven to 350ºF.
Step 2
In a large micro-safe bowl, microwave the cream cheese on high until softened - about 30 seconds.
Step 3
Add taco seasoning, oregano, salt and 1/2 cup Mexican blend cheese. Stir together.
Step 4
Drain canned items and stir into the cheese mixture.
Step 5
Transfer into a cast-iron skillet or broiler safe pie plate or casserole dish. Spread evenly and top with rest of the cheese
Step 6
Bake until heated and cheese has melted - about 25 minutes.
Step 7
Broil for the last couple minutes until cheese starts to brown.
Step 8
Step 9
Serve with tortilla chips and assorted toppings such as chopped cilantro, onion, chopped tomatoes, slices of avocado or guacamole, sour cream, jalapeño slices, sliced black olives, etc.
Tips
No special items needed.
2 Reviews
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