Side Line Super Nachos Dip (Print Version)
Creamy, savory beef and bean dip loaded with melted cheddar, Monterey Jack, and Tex-Mex spices. Perfect with tortilla chips.
# What You Need:
→ 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 (optional for heat)
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 (optional)
17 - Sliced green onions
18 - Fresh cilantro, chopped
19 - Additional jalapeño slices
# Directions:
01 - In a large skillet over medium heat, brown the ground beef until no longer pink, breaking it apart as it cooks, about 5 minutes. Drain excess fat.
02 - Add the chopped onion, garlic, and jalapeño to the skillet. Sauté for 2 to 3 minutes until softened and fragrant.
03 - Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute, stirring constantly, to toast and bloom the spices.
04 - Mix in the drained diced tomatoes, green chilies, and black beans. Cook for 2 to 3 minutes until everything is heated through and well combined.
05 - Reduce heat to low. Stir in the milk, then add the cheddar and Monterey Jack cheeses. Stir continuously until the cheeses are fully melted and the dip is smooth and creamy.
06 - Remove from heat and fold in the sour cream for extra richness and creaminess.
07 - Transfer the dip to a serving bowl. Top with sliced green onions, chopped cilantro, and additional jalapeño slices if desired.
08 - Serve hot alongside tortilla chips for dipping.
# Insider Tips:
01 -
- It comes together in under 35 minutes from pantry staples you probably already have sitting around.
- The double cheese melt combined with sour cream creates a texture so velvety people will assume you spent hours on it.
02 -
- Never let the dip boil after adding cheese or you will get a greasy separated mess that no amount of stirring can fix.
- If you are making it ahead and reheating, add a splash of milk and stir gently over low heat to bring back the creamy texture.
03 -
- Shred your cheese while it is still cold from the fridge because warm cheese turns gummy and clumps on the grater.
- Taste the finished dip before transferring it to the bowl because a final pinch of salt or squeeze of lime can take it from great to unforgettable.