In skillet sauté ground chuck until cooked through and no longer pink. Drain if desired and stir in taco seasoning, salsa, and black beans.
Spread into oiled casserole and sprinkle with cheese. Bake at 350 degrees for about 20 – 30 minutes until cheese in melted. Serve with your favorite toppings; avocado, green onion, black olives, sour cream, jalapeno, and of course tortilla chips.
I was craving a snack after work today (I skipped dinner) and I didn’t want to go over board so I decided to make a couple of individual nacho dip bowls; I know Charles will want one too. I don’t mind having extra beans and olives open ~ tomorrow will be taco day! You could just make one big layered dip if serving a small group or wanting some leftovers; as always adjust to your tastes ~ I however think this was just about perfect as is and it was nice to have in individual servings so as to not go overboard
Layered Nacho Dip
1/4 cup pinto beans – drained and rinsed
1/2 avocado – diced and tossed with lime juice from 1/2 lime to prevent browning
1/8 cup salsa – hot or mild which ever you prefer
1/8 cup shredded cheddar
1/8 cup sour cream
1 Tbs black olives
2 tsp diced pickled jalapeno
1/2 green onion thinly sliced
For each dip bowl start with the beans and layer all ingredients in individual casseroles or gratin dishes.
Nachos sounded like a great snack today. I decided to go with a dip instead of our usual nacho platter. Being cheddar lovers we don’t often use velveeta cheese; however as it melts so well and adds the perfect creaminess it was a great choice for this dip.
Chili Cheese Nacho Dip
1 pound ground beef
1 can chili hot beans
1/8 cup diced pickled jalapeno
1/2 cup hot salsa
1/2 tsp crushed or ground cumin
12 o.z. velveeta cheese
Brown beef over medium high heat. Drain fat from fully cooked meat. Add chili beans, jalapeno, salsa, and cumin. Heat through. Dice cheese and stir into chili mixture. Continue stirring frequently until cheese is melted.