Cheesy Skillet Taco Dip

When you combine the beauty of a cheesy dip with the tastiness of tacos, you get our cheesy skillet taco dip! Bring this along to your next get-together, or simply make it at home for your family. Either way, you’re going to love this stuff!
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• 1 small yellow onion minced
• 1 large poblano pepper seeded and diced
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 15 ounces refried beans
• 1 cup sour cream
• 4 ounces diced green chiles
• 2 tablespoons lime juice
• 1/2 pound monterey jack cheese grated
• 1/2 pound oaxaca cheese grated
• 1 cup fresh salsa for garnish
• 1/4 cup freshly chopped cilantro for garnish
• Bag tortilla chips for dipping and enjoying!


1️⃣ Heat 2 tablespoons of cooking oil in a 9-inch cast iron skillet over medium-high heat.

2️⃣ Add in onion and poblano pepper and saute until soft, about 7-10 minutes. Add in Cumin, Chili powder, cayenne and salt and pepper. Toast the spices for about one minute.

3️⃣ Lower heat and add in can of refried beans, sour cream, green chiles and lime. Mix well and let simmer for 1-2 minutes to thoroughly warm all ingredients.

4️⃣ Stir in shredded cheeses and transfer the skillet to the oven. Broil on high 3 to 5 minutes, until cheese is melted, bubbling, and starting to brown.

5️⃣ Garnish with fresh salsa and cilantro. Serve hot with tortilla chips.

Recipe Notes:

Don’t have cast iron?
You can also make this dish in a regular baking dish. Cook onion, and poblano peppers as directed in the recipe using a regular skillet. Stir in the beans, sour cream, lime juice and cheeses and transfer all of this to an un-greased small baking dish like a 7×11 pan, 2 quart casserole dish, or even a pie plate.

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