I adore any kind of nacho or queso dip – especially when it’s homemade. There’s nothing tastier than freshly grated cheeses and Mexican seasonings and spices. This flavorful cheesy one pan Nacho Skillet Dip is the perfect dish to serve for Cinco de Mayo or for any occasion – think game night, or a delicious starter for Tex Mex night!
Serve this dip with tortilla chips for a traditional nacho experience, or try making The Pioneer Woman’s Indian Fry Bread.
Nacho Skillet Dip
- 1 medium onion minced
- 1 medium green pepper diced small
- 1 large jalapeno pepper minced
- 1 large clove garlic minced
- 3 roma tomatoes diced small
- 1 lb lean ground hamburg
- 1 tablespoon cumin divided
- 1 tablespoon coriander divided
- 1 teaspoon chili powder optional
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 8 oz manchego cheese cubed
- 8 oz monterey jack cheese cubed
- Preheat the oven to 450-degrees.
- Heat the olive oil over medium heat in the cast iron skillet. Add the onion and peppers and cook until tender.
- Add the tomatoes and garlic and cook for 1-2 more minutes, taking care not to burn the garlic.
- Push the vegetable mixture to the outside of the pan and add the ground hamburg to the center. Brown the hamburg and season with cumin, coriander, pepper and salt.
- Add the cheese cubes to the top of the pan, and sprinkle with the remaining cumin and coriander.
- Slide the skillet into the oven and cook until the cheeses are melted. Remove from the oven and stir gently.
- Serve hot.