4-Can Skillet Nacho Dip

6-8
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"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 recipe yields 6-8 servings
OK

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 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 & Variations


No special items needed.

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