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!
2tablespoonscooking oil(vegetable, canola, or olive oil)
1smallyellow onionminced
1largepoblano pepperseeded and diced
1tablespoonground cumin
2teaspoonschili powder
1/2teaspooncayenne pepper
15ouncesrefried beans
1/2teaspoonsalt
1/2teaspoon black pepper
1cupsour cream
4ouncesdiced green chiles
2tablespoonslime juice
1/2poundmonterey jack cheeseshredded
1/2poundoaxaca cheeseshredded
1cupfresh salsafor garnish
1/4 cupfreshly chopped cilantrofor garnish
Bagtortilla chipsfor 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
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.