4-Can Skillet Nacho Dip

Prep: 5 mins

Cook: 10 mins

Difficulty: Easy

Servings: 4 Servings

When it comes to nachos, I care way more about the melty cheese and mountain of toppings than I do about the chips themselves. If the same rings true for you, prepare to fall hard for this cheesy skillet dinner dip. This ingenious recipe is like nachos in reverse: Instead of piling tortilla chips with beans, veggies, and cheese, the nacho fixings are baked until bubbling and served with chips for scooping. The result? Way more toppings, and no more soggy nachos!

Ingredients

2 ounces cream cheese
1 1/2 teaspoons taco seasoning
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
6 ounces shredded Mexican-blend cheese (1 1/2 cups), divided
1 (about 15-ounce) can black beans
1 (about 15-ounce) can corn kernels
1 (14.5-ounce) can diced tomatoes
1 (4-ounce) can chopped green chiles
Topping options: diced tomatoes, diced avocado, sour cream, fresh or pickled jalapeños, fresh cilantro leaves
Tortilla chips, for serving

Instructions

Arrange a rack in the upper third of the oven and heat the oven to 350°F
 Place 2 ounces cream cheese in a large microwave-safe bowl
Microwave on HIGH until very soft, about 30 seconds
Add 1 1/2 teaspoons taco seasoning, 1/2 teaspoon dried oregano, 1/4 teaspoon kosher salt, and 2 ounces of the shredded Mexican-blend cheese (1/2 cup), and stir to combine
Drain and rinse 1 can black beans and transfer to the bowl
Drain 1 can corn and 1 can diced tomatoes and add to the bowl
Add 1 can chopped green chiles, and stir to combine
 Transfer the dip into a medium cast-iron skillet or 8x8-inch broiler-safe baking dish and spread into an even layer
Sprinkle with the remaining 4 ounces shredded cheese (1 cup)
Bake until heated through and the cheese is melted, 20 to 30 minutes
Turn the broiler on to HIGH and broil until the cheese browns, 1 to 2 minutes
Top with desired toppings and serve with tortilla chips