Easy "naked" Nacho Dip

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (1 1/4 ounce) packages taco seasoning (recommend hot or spicy to add flavor)
  • 1 -2
    cup black olives, sliced, drained (recommend using 2-3 small cans of pre-sliced, for ease)
  • 2
    (16 ounce) cans chili with beans (recommend Nalley's Thick Chili, to avoid too much liquid in the dip, or drain a regular can of chili)
  • 2
    cups cheddar cheese, shredded (for melting)
  • Toppings
  • 2
    tomatoes, chopped
  • 12
    head lettuce, shredded
  • 1
    onion, finely chopped
  • 2
    cups monterey jack cheese, shredded (for topping, can use any Mexican blend cheese)
  • 1
    cup salsa
  • 1
  • 1
    pint guacamole
  • 1
    lb tortilla chips (Tostidos Scoops work great for this)
Advertisement

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.
Advertisement