Mex-Tex Three Cheese & Avocado Chili Dip

Appetizers & Snacks

 
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Nutrition Facts
Mex-Tex Three Cheese & Avocado Chili Dip
Amount Per Serving 8
Calories 250 Calories from Fat 0
% Daily Value*
Total Fat 16g 25%
Saturated Fat 7g 35%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 25%
Total Carbohydrates 12g 4%
Dietary Fiber 0g 0%
Sugar 4g  
Protein 0g 0%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • 3 tbsp safflower or canola oil
  • 1 pound ground beef
  • 1 tsp kosher or sea salt or to taste
  • 1 cup white onion chopped
  • 1 red bell pepper chopped
  • 1 tbsp jalapeño chopped, seeding optional
  • 4 garlic cloves finely chopped or pressed
  • 1/2 tsp red pepper flakes crushed
  • 1/2 tsp cayenne pepper
  • 1/2 tsp Paprika
  • 1 tsp dried oregano
  • 1 tbsp tomato paste
  • 1 can (14 oz) crushed tomatoes
  • 2 cups chicken broth
  • 1 can (15 oz) 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 pickled jalapeños sliced
  • tortilla chips
  • Credit: Pati Jinich

Instructions

  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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Nutrition Facts
Mex-Tex Three Cheese & Avocado Chili Dip
Amount Per Serving 8
Calories 250 Calories from Fat 0
% Daily Value*
Total Fat 16g 25%
Saturated Fat 7g 35%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 25%
Total Carbohydrates 12g 4%
Dietary Fiber 0g 0%
Sugar 4g  
Protein 0g 0%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
* Percent Daily Values are based on a 2000 calorie diet.

Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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