Spicy Loaded Nacho Trash Dip
Spicy Loaded Nacho Trash Dip
Ingredients
For the Meat Layer
- 1 pound ground beef, 80/20 lean, crumbled
- 1/2 yellow onion, small, diced
- 1 jalapeño, seeded and finely diced
- 2 tablespoons taco seasoning
- 1/4 cup water
For the Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 2 ounces cream cheese, cubed
- 4 ounces canned diced green chiles, drained
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, or more, to taste
For the Toppings and Serving
- 2 Roma tomatoes, diced
- 1/2 cup black olives, sliced
- 3 green onions, sliced
- 1/4 cup pickled jalapeños, sliced, optional
- 1/2 cup sour cream, for serving
- 1/4 cup fresh cilantro, chopped, for serving
- 1 large bag tortilla chips, scoop-style recommended, for serving
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet over medium-high heat, brown the ground beef, diced yellow onion, and fresh diced jalapeño. Cook until the beef is no longer pink and the onion is softened, about 8-10 minutes. Drain any excess grease from the skillet.
⏱️ 10 min
- 3
Stir the taco seasoning and water into the cooked beef mixture. Bring to a simmer and cook for 2-3 minutes, allowing the liquid to reduce slightly. Remove from heat and set aside.
⏱️ 3 min
- 4
In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 2 min
- 5
Gradually whisk in the whole milk until smooth. Bring the mixture to a gentle simmer, whisking occasionally, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min
- 6
Reduce the heat to low. Add the shredded sharp cheddar cheese, Monterey Jack cheese, cubed cream cheese, drained diced green chiles, salt, black pepper, and cayenne pepper to the saucepan. Stir continuously until all the cheeses are melted and the sauce is smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 5 min
- 7
Spread the seasoned ground beef mixture evenly into the prepared baking dish. Pour the warm cheese sauce over the meat layer, spreading it to cover completely.
⏱️ 2 min
- 8
Bake in the preheated oven for 20-25 minutes, or until the dip is bubbly around the edges and slightly golden on top.
⏱️ 25 min•🌡️ 375
- 9
Remove the dip from the oven. Garnish generously with diced Roma tomatoes, sliced black olives, sliced green onions, and optional pickled jalapeños. Serve immediately with a dollop of sour cream, a sprinkle of fresh cilantro, and plenty of tortilla chips for scooping.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Loaded Nacho Trash Dip
Ingredients
For the Meat Layer
- 1 pound ground beef, 80/20 lean, crumbled
- 1/2 yellow onion, small, diced
- 1 jalapeño, seeded and finely diced
- 2 tablespoons taco seasoning
- 1/4 cup water
For the Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 2 ounces cream cheese, cubed
- 4 ounces canned diced green chiles, drained
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, or more, to taste
For the Toppings and Serving
- 2 Roma tomatoes, diced
- 1/2 cup black olives, sliced
- 3 green onions, sliced
- 1/4 cup pickled jalapeños, sliced, optional
- 1/2 cup sour cream, for serving
- 1/4 cup fresh cilantro, chopped, for serving
- 1 large bag tortilla chips, scoop-style recommended, for serving
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet over medium-high heat, brown the ground beef, diced yellow onion, and fresh diced jalapeño. Cook until the beef is no longer pink and the onion is softened, about 8-10 minutes. Drain any excess grease from the skillet.
⏱️ 10 min - 3
Stir the taco seasoning and water into the cooked beef mixture. Bring to a simmer and cook for 2-3 minutes, allowing the liquid to reduce slightly. Remove from heat and set aside.
⏱️ 3 min - 4
In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 2 min - 5
Gradually whisk in the whole milk until smooth. Bring the mixture to a gentle simmer, whisking occasionally, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min - 6
Reduce the heat to low. Add the shredded sharp cheddar cheese, Monterey Jack cheese, cubed cream cheese, drained diced green chiles, salt, black pepper, and cayenne pepper to the saucepan. Stir continuously until all the cheeses are melted and the sauce is smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 5 min - 7
Spread the seasoned ground beef mixture evenly into the prepared baking dish. Pour the warm cheese sauce over the meat layer, spreading it to cover completely.
⏱️ 2 min - 8
Bake in the preheated oven for 20-25 minutes, or until the dip is bubbly around the edges and slightly golden on top.
⏱️ 25 min•🌡️ 375 - 9
Remove the dip from the oven. Garnish generously with diced Roma tomatoes, sliced black olives, sliced green onions, and optional pickled jalapeños. Serve immediately with a dollop of sour cream, a sprinkle of fresh cilantro, and plenty of tortilla chips for scooping.
⏱️ 3 min