Serves 4 (serving size: 1/2 cup dip and about 2/3 cup chips)
We took our favorite elements of cheesy queso dip and loaded beef nachos and combined the two into one epic skillet nacho dip, a one-pan main that couldn’t be more fun to eat. It starts with a base of onion and jalapeño, followed by crumbled cooked beef patties, pinto beans, and two kinds of cheeses for a maximum melty factor. Top with red onion, tomato, and avocado or other fresh toppers like sliced jalapeños, scallions, and cilantro (just be sure your chips are sturdy enough for dipping). The dip would also be delicious with leftover shredded barbecue pork or rotisserie chicken.
Preheat broiler with oven rack in upper middle position.
Heat oil in a large cast-iron skillet over medium-high. Add 1/2 cup onion and jalapeño to pan; sauté 4 minutes or until tender. Add flour, cumin, and chili powder; cook 1 minute, stirring constantly. Add stock; bring to a boil. Reduce heat to medium, and stir in crumbled beef patties and beans; cook 2 minutes. Stir in mozzarella; cook 1 minute or until cheese is melted. Remove pan from heat.
Sprinkle Mexican-blend cheese over pan; broil 1 minute or until cheese is melted. Sprinkle remaining 1/4 cup red onion, tomato, and avocado over pan. Serve with chips.