Description
A warm, hearty dip combining savory chili with melted cheese and a satisfying crunch from Fritos. Perfect for parties or a fun family snack, this dip offers a spicy kick balanced with creamy textures.
Ingredients
– 1 lb ground beef
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 packet chili seasoning mix
– 1 cup beef broth
– 1 cup shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1 bag Fritos corn chips (9 oz)
– Salt and pepper, to taste
– Optional: chopped jalapeños, sour cream for serving
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
3. Add the diced onion and minced garlic to the skillet and sauté until the onion softens.
4. Stir in the kidney beans, diced tomatoes with green chilies, and the chili seasoning mix.
5. Pour in the beef broth and let the mixture simmer for about 10 minutes until it slightly thickens.
6. Remove the skillet from heat and mix in the shredded cheddar and Monterey Jack cheeses until they melt into the chili.
7. Transfer the chili mixture into an oven-safe dish and top generously with a layer of Fritos.
8. Bake in the preheated oven for 10-15 minutes until the dip is bubbly and heated through.
9. Remove from the oven and serve warm with additional Fritos, jalapeños, and a dollop of sour cream if desired.
Notes
– For extra heat, stir in chopped jalapeños with the onions.
– Adjust the amount of cheese to suit your taste preference.
– This dip can also be prepared on the stovetop; simply add the Fritos as a topping just before serving.
Nutrition
- Serving Size: 1 serving (approx.)
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg