We combined our favorite elements of cheesy queso dip and loaded beef nachos into one epic skillet dish.

Deb Wise
This Story Originally Appeared On cookinglight.com


Credit: Photography: Caitlin Bensel; Food Styling: Anna Hampton; Prop Styling: Mindi Shapiro Levine

Recipe Summary test

20 mins
20 mins
Serves 4 (serving size: 1/2 cup dip and about 2/3 cup chips)


Ingredient Checklist


Instructions Checklist
  • Preheat broiler with oven rack in upper middle position.

  • Heat oil in a large cast-iron skillet over medium-high. Add 1/2 cup onion and jalapeño to pan; sauté 4 minutes or until tender. Add flour, cumin, and chili powder; cook 1 minute, stirring constantly. Add stock; bring to a boil. Reduce heat to medium, and stir in crumbled beef patties and beans; cook 2 minutes. Stir in mozzarella; cook 1 minute or until cheese is melted. Remove pan from heat.

  • Sprinkle Mexican-blend cheese over pan; broil 1 minute or until cheese is melted. Sprinkle remaining 1/4 cup red onion, tomato, and avocado over pan. Serve with chips.

Nutrition Facts

385 calories; fat 18.2g; saturated fat 6.5g; mono fat 8g; poly fat 1.7g; protein 25g; carbohydrates 31g; fiber 7g; cholesterol 54mg; iron 3mg; sodium 561mg; calcium 327mg; sugars 3g.