Easy "naked" Nacho Dip
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 453.59 g lean ground beef
- 2 (70.87 g) package taco seasoning (recommend hot or spicy to add flavor)
- 236.59-473.18 ml black olives, sliced, drained (recommend using 2-3 small cans of pre-sliced, for ease)
- 2 (907.18 g) can chili with beans (recommend Nalley's Thick Chili, to avoid too much liquid in the dip, or drain a regular can of chili)
- 473.18 ml cheddar cheese, shredded (for melting)
-
Toppings
- 2 tomatoes, chopped
- 1 head lettuce, shredded
- 1 onion, finely chopped
- 473.18 ml monterey jack cheese, shredded (for topping, can use any Mexican blend cheese)
- 236.59 ml salsa
- 473.19 ml sour cream
- 473.19 ml guacamole
- 453.59 g tortilla chips (Tostidos Scoops work great for this)
directions
- In a skillet, brown the ground beef, drain grease. Add taco seasoning and cook to package directions.
- Preheat oven to 350°F.
- Pour beef mixture into a large baking dish. Add a layer of olives. Pour the chili over the top. Cover with foil and bake in oven for 15 minutes. Remove foil, add 2 cups of shredded cheddar cheese and bake uncovered for 5 more minutes or until cheese is melted.
- To serve, use a large spoon and put a serving on the plate, then add all the other toppings to your liking. Scoop up each individual bite with chips.
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RECIPE SUBMITTED BY
Faux Chef Lael
Meridian, Idaho
I'm an artist and I work from home, so I love to have the smell of something delicious cooking in the background while I'm working. Cooking is the way that I show love to my family and friends -- I get that from my Southern grandma, who always made amazing meals for our large extended family. Since I learned to cook from her, I always end up making meals that could feed a small army. Down home, old fashioned, comfort foods that make lots of leftovers are my specialty.
I love to eat any kind of ethnic food but I'm just learning to cook from different cultures. My favorite place in the world is New Orleans, so I love to make Cajun and Creole food. I call myself the Faux Chef because I don't have the talent to be a chef but I try really hard. My problem is, I never measure anything (thanks, Grandma!) which makes me TERRIBLE at baking.