Mex-Tex Three Cheese & Avocado Chili Dip

Guacamole & Dips

Mex-Tex Three Cheese & Avocado Chili Dip
Nutrition Facts
1 serving per container
Serving size 1 serving (204g)
Amount Per Serving 8
Calories 530
% Daily Value*
Total Fat 38g 48%
Saturated Fat 16g 79%
Trans Fat 0.5g  
Cholesterol 95mg 32%
Sodium 1410mg 61%
Total Carbohydrates 20g 7%
Dietary Fiber 7g 25%
Total Sugars 5g  
  Includes 0g Added Sugars 0%
Protein 31g 0%
Calcium 673mg 50%
Iron 3mg 20%
Potassium 570mg 48%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

  • 3 T. safflower or canola oil
  • 1 lb. ground beef
  • 1 t. kosher or sea salt, or to taste
  • 1 ea. red bell pepper, chopped
  • 1 c. white onion, chopped
  • 1 T. jalapeño, chopped, seeding optional
  • 4 ea. garlic cloves, finely chopped or pressed
  • 1/2 t. crushed red pepper flakes
  • 1/2 t. cayenne pepper
  • 1/2 t. paprika
  • 1 t. dried oregano
  • 1 ea. 14-oz. can crushed tomatoes
  • 2 c. chicken broth
  • 1 T. tomato paste
  • 1 ea. 15-oz. can pinto beans, rinsed and drained
  • 1-1/2 c. Oaxaca or mozzarella cheese, grated
  • 1-1/2 c. Monterey jack cheese, grated
  • 1-1/2 c. cheddar cheese, grated
  • 1 ea. Avocado From Mexico, halved, pitted, peeled, and diced
  • 7 ea. scallions, white and light green parts, thinly sliced (or to taste)
  • 1/2 c. sliced pickled jalapeños
  • Tortilla chips to serve

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 bell pepper, onion, 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 until fragrant, about a minute.
  3. Add crushed tomatoes, chicken broth, and tomato paste 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 scallions, diced avocado, and pickled jalapeños. Serve with tortilla chips.

Reviews

Nutrition Facts
Mex-Tex Three Cheese & Avocado Chili Dip
Amount Per Serving 8
Calories 530 Calories from Fat 0
% Daily Value*
Total Fat 38g 48%
Saturated Fat 16g 79%
Trans Fat 0.5g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 95mg 32%
Sodium 1410mg 61%
Total Carbohydrates 20g 7%
Dietary Fiber 7g 25%
Total Sugars 5g  
  Includes 0g Added Sugars 0%
Protein 31g 0%
Vitamin A 0mg 0%
Vitamin C 0mg 0%
Vitamin D 0.18mg 0.18%
Calcium 673mg 50%
Iron 3mg 20%
Potassium 570mg 48%
* 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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