Mex-Tex Three Cheese & Avocado Chili Dip

Appetizers & Snacks

Nutrition Facts
Mex-Tex Three Cheese & Avocado Chili Dip
Amount Per Serving
Calories 250 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 7g 35%
Cholesterol 45mg 15%
Sodium 660mg 28%
Total Carbohydrates 16g 5%
Dietary Fiber 2g 8%
Sugars 4g
Protein 15g 30%
Vitamin A 10%
Vitamin C 10%
Calcium 10%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • 3 tablespoons safflower or canola oil
  • 1 pound ground beef
  • 1 teaspoon Kosher or sea salt or to taste
  • 1 cup white onion chopped
  • 1 red bell pepper chopped
  • 1 tablespoon jalapeño chopped seeding optional
  • 4 cloves garlic finely chopped or pressed
  • 1/2 teaspoon Crushed Red Pepper Flakes
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon Paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon tomato paste
  • 1 can ( 14 oz) crushed tomatoes
  • 2 cups chicken broth
  • 1 can (15oz) pinto beans drained and rinsed
  • 1 1/2 cups Oaxaca or mozzarella cheese grated
  • 1 1/2 cups Monterey jack cheese grated
  • 1 1/2 cups cheddar cheese grated
  • 1 Avocado From Mexico ,halved pitted, and diced
  • 6 to 8 scallions white and light green parts thinly sliced
  • 1/2 cup sliced pickled jalapeños
  • tortilla chips

Instructions

  1. Add crushed tomatoes, tomato paste and chicken broth, and stir until well mixed. When the mixture comes to a boil stir in the pinto beans.
  2. Heat oil over high heat in a large casserole or pan. Add ground meat, sprinkle with salt, and begin to brown stirring often, for 5 to 6 minutes. Reduce heat to medium-high and continue to cook for 5 to 6 minutes, breaking up the meat with a wooden spatula, until meat has released its juices and the juices have cooked off.
  3. Incorporate the grated cheeses, stir, and cook until completely melted.
  4. Push meat to edges of the pan. Add onion, bell pepper and jalapeño. Cook for 5 to 6 minutes, or until vegetables soften. Add garlic, red pepper flakes, cayenne, paprika and oregano, stir well and cook for about a minute, until fragrant.
  5. Reduce to medium heat and cook the chili partially covered at a steady simmer, stirring occasionally, for 30 minutes until it has thickened and seasoned and is no longer soupy.
  6. Scrape onto a large bowl or serving platter and top with the diced avocado, scallions, and pickled jalapeños. Serve with tortilla chips.
Nutrition Facts
Mex-Tex Three Cheese & Avocado Chili Dip
Amount Per Serving
Calories 250 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 7g 35%
Cholesterol 45mg 15%
Sodium 660mg 28%
Total Carbohydrates 16g 5%
Dietary Fiber 2g 8%
Sugars 4g
Protein 15g 30%
Vitamin A 10%
Vitamin C 10%
Calcium 10%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.