Cheesy Skillet Taco Dip

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When you combine the beauty of a cheesy dip with the tastiness of tacos, you get our cheesy skillet taco dip! Bring this along to your next get-together, or simply make it at home for your family. Either way, you’re going to love this stuff!

Prep Time5

Cook Time20

Total Time25

Course: Appetizer

Cuisine: Mexican

Keyword: Taco Dip

Servings: servings

Author: Caytlin McCleery

Ingredients

2 tablespoons vegetable oil or olive oil
1 small yellow onion minced
1 large poblano pepper seeded and diced
1 tablespoon ground cumin
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1 (15 ounce can) refried beans
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup sour cream
1 (4 ounce can) diced green chiles
2 tablespoons lime juice
1/2 pound shredded monterey jack cheese
1/2 pound shredded Oaxaca cheese
1 cup fresh salsa for garnish
1/4 cup chopped fresh cilantro for garnish
1 bag tortilla chips for dipping

Instructions

Heat 2 tablespoons of cooking oil in a 9-inch cast iron skillet over medium-high heat.
Add in onion and poblano pepper and saute until soft, about 7-10 minutes. Add in cumin, chili powder, and cayenne. Toast the spices for about one minute.
Lower heat and add in can of refried beans, season with salt and peper, snd then add in sour cream, green chiles and lime juice. Mix well and let simmer for 1-2 minutes to thoroughly warm all ingredients.
Stir in shredded cheeses and transfer the skillet to the oven. Broil on high 3 to 5 minutes, until cheese is melted, bubbling, and starting to brown.
Garnish with fresh salsa and cilantro. Serve hot with tortilla chips.

Video

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Notes

Don't have cast iron?

You can also make this dish in a regular baking dish. Cook onion, and poblano peppers as directed in the recipe using a regular skillet. Stir in the beans, sour cream, lime juice and cheeses and transfer all of this to an un-greased small baking dish, like a 7x11 pan, 2 quart casserole dish, or even a pie plate.

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