Sometimes you just need to pull something together for a BBQ, potluck or having friends over to watch a game or movie. Enter this Pantry-Friendly Nacho Skillet Dip. I’m guessing many of you may already have some, if not all, of these ingredients in the house, and many of them are canned so shelf-stable and easy to keep on hand. Simple, and I mean super-simple, to pull together and stays hot for quite a while in the cast iron skillet. If you have leftover, they heat up really well in the oven as well.
Ingredients
4 ounces (1/2 package)cream cheese
1 1/2 teaspoons taco seasoning*
8 ounces shredded Mexican-blend cheese (2 cups), divided
1 small can black beans
1 small can corn kernels
1 small can diced tomatoes
1 small can chopped green chiles
Tortilla chips, for serving
Topping options: diced fresh tomatoes, diced avocado, sour cream, fresh or pickled jalapeños, fresh cilantro or chive leaves
Directions
Arrange the oven rack to the upper third of the oven and heat the oven to 350F.
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 4 ounces of the shredded Mexican-blend cheese (1 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 8×8-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.
Don’t have taco seasoning? Use 1/2 teaspoon ground cumin, 1/4 teaspoon onion powder and 1/4 teaspoon garlic powder.
