Super Nachos Dip Tex-Mex Style (Printable)
Creamy, savory Tex-Mex style dip loaded with seasoned beef, beans, and melted cheeses for dipping.
# 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
17 - Sliced green onions
18 - Fresh cilantro, chopped
19 - Additional jalapeño slices
# Steps:
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 off any excess fat.
02 - Add the chopped onion, garlic, and jalapeño to the skillet. Sauté for 2 to 3 minutes until the vegetables are softened and fragrant.
03 - Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute, stirring constantly, until the spices are toasted and aromatic.
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. Pour 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 the skillet from heat and fold in the sour cream for extra richness and creaminess.
07 - Transfer the dip to a serving bowl. Top with green onions, fresh cilantro, and additional jalapeño slices if desired. Serve hot with tortilla chips.
# Expert Advice:
01 -
- It comes together in about half an hour with zero fancy techniques, which means you can make it while guests are already walking through the door.
- The combination of cheddar and Monterey Jack melted into seasoned beef and beans creates something impossibly creamy and deeply satisfying.
02 -
- Keep the heat low when melting cheese because high heat causes the proteins to seize and turn grainy instead of smooth.
- Draining the canned tomatoes and rinsing the beans thoroughly makes the difference between a dip and a soup.
03 -
- Shred your own cheese directly from the block because it melts dramatically better than anything from a bag.
- Let the dip rest for five minutes off the heat before serving so it thickens slightly and holds onto the chips better.