Categories: Mexican
Ingredients
- 2 tbsp. olive oil
- 1 lb. ground beef
- Salt and pepper
- 2 tbsp. chili powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 small onion, finely chopped
- 1 jalapeno, finely chopped
- 2 large garlic cloves, finely chopped
- 15.5 oz. can pinto beans, drained
- Yellow or blue corn tortilla chips, for serving
- 1 cup shredded pepper Jack or Monterey Jack
- 1 cup shredded Chihuahua cheese or mild cheddar
- 1 tomato, seeded and chopped
- 1 sprig fresh oregano, leaves stripped and finely chopped
- Pickled jalapeno slices
- Small handful or fresh cilantro, chopped
- 1 avocado, pitted and peeled, then chopped and dressed with the juice of 1 lime
- 2 scallions, chopped
Directions
-
Preheat the oven to 400.
-
Heat a medium cast-iron skillet over medium to medium-high. Add the oil. Add the beef. Cook, stirring occasionally and breaking up the meat with a spoon, until browned, about 5 minutes; season with salt and pepper. Add the spices. Cook, stirring often, until aromatic, about 1 minute. Add the onion, chile, and garlic. Cook, stirring often, until softened, about 3 minutes. Add 1/2 cup water. Cook, stirring often, until absorbed, about 4 minutes. Stir in the beans. Reduce heat to low.
-
Scatter the chips on a rimmed baking sheet. Toast in the oven until lightly browned 3-5 minutes. Transfer to a basket or bowl. Switch on the broiler.
-
Top the beef and beans with the cheese. Broil until browned and bubbly, about 2 minutes. Top with the tomato, oregano, jalapeno slices, cilantro, avocado, and scallions.
-
Serve the dip directly from the skillet with the chips.