Mex-Tex Three Cheese & Avocado Chili Dip

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Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Incorporate the grated cheeses, stir, and cook until completely melted.
  6. Scrape onto a large bowl or serving platter and top with the diced avocado, scallions, and pickled jalapeños. Serve with tortilla chips.
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