Skillet Nacho Dip
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
You’re gonna be tempted to just put this skillet out onto the counter and let your people come and take what they wish, right outta the skillet! (Be sure to warn them that it’s hot or warm!) This is a great option for appetizer at big gathering, or easy weeknight meal option. Enjoy!

Ingredients for Single Meal

  • 1 - lb(s) ground beef
  • 2 - Tbsp minced onion
  • 1 - tsp garlic powder
  • 1 - 15 oz. can pinto beans
  • 1 - 10 oz diced tom & green chile
  • 1 packet - taco seasoning
  • 2 - cup(s) shredded cheddar cheese**
  • 1 - bag(s) tortilla chips**
  • Garnish: - red bell pepper(s)**
  • Garnish: - avocado(s)**
  • Side: - salad**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Open, drain and rinse the pinto beans. Open the diced tomatoes with green chiles.
  2. In a large skillet, brown the ground beef with the minced onion and garlic powder. Drain and return to the skillet. Stir in the rinsed pinto beans, diced tomatoes with green chilies, and taco seasoning. Combine well and bring to bubbling over medium low heat.
  3. Just before serving, sprinkle the shredded cheddar cheese over the top and let melt. Top with bite size pieces of red bell pepper and avocado. Use tortilla chips to scoop up and eat the “nacho dip.”
  4. Prepare the salad.
  5. Serve Skillet Nacho Dip with salad.

Freezeasy Meal Prep Directions

  1. Brown 2 lbs. ground beef with 2 Tbsp minced onion and 2 tsp garlic powder. Drain and set aside to cool.
  2. Open, drain and rinse 2 cans of pinto beans.
  3. Open 2 cans of diced tomatoes with green chiles.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • Half of the browned ground beef
  • 1 - 15 oz. can pinto beans
  • 1 - 10 oz. can diced tomatoes with green chiles
  • 1 packet taco seasoning
  • Salt and pepper

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the skillet to reheat and then top with shredded cheese and red pepper and avocado garnishes.

Special notes

Use 2 Tbsp homemade taco seasoning in place of the packet of taco seasoning.

Dairy-Free Modifications

Omit cheese for dairy-free meal.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides.

Printable Label Recipe Title

Skillet Nacho Dip

Printable Label Instructions

Thaw and reheat in skillet. Once warmed through, top with the cheddar cheese and avocado chunks and red bell pepper pieces.
Serve with tortilla chips.

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