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Easy Loaded Nacho Football Dip with Ground Beef

Easy Loaded Nacho Football Dip with Ground Beef - featured image
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This hearty, cheesy dip is perfect for game day, ready in under 30 minutes. Seasoned ground beef, creamy cheese, and a touch of heat come together for a crowd-pleasing appetizer that disappears before halftime.

Ingredients

Scale
  • 1 lb Ground Beef (80/20)
  • 1 Small Yellow Onion, diced
  • 2 Cloves Garlic, minced
  • 1 Packet (1 oz) Taco Seasoning
  • 1 Can (10 oz) Rotel Diced Tomatoes & Green Chiles, undrained
  • 8 oz Cream Cheese, softened
  • 2 cups Shredded Cheddar Cheese, divided
  • 1/2 cup Sour Cream
  • Optional Toppings: Fresh jalapeño slices, chopped cilantro, diced avocado, sliced green onions, and a dollop of sour cream

Instructions

  1. Cook the Beef and Aromatics: Place your large skillet over medium-high heat. Add the ground beef and diced onion. Cook for 6-8 minutes, breaking the meat up with a wooden spoon, until the beef is fully browned and the onion is soft. There should be no pink remaining. If there’s a lot of excess fat, carefully spoon most of it out, leaving about a tablespoon in the pan for flavor. Add the minced garlic and cook for one more minute until fragrant.
  2. Season the Meat: Reduce the heat to medium. Sprinkle the taco seasoning evenly over the beef mixture. Stir well to coat every piece of meat. Cook for 1-2 minutes, letting the spices toast slightly and become aromatic.
  3. Add the Tomatoes and Cream Cheese: Pour in the entire can of undrained Rotel tomatoes and green chiles. Stir everything together. Let it come to a simmer. Now, add the softened cream cheese in chunks. Stir continuously until the cream cheese is completely melted and incorporated into the beef and tomato mixture. The sauce will become thick and creamy. This takes about 3-4 minutes.
  4. Incorporate the Cheese and Sour Cream: Turn off the heat. Stir in 1 cup of the shredded cheddar cheese and the sour cream. Mix until the cheese is melted and the dip is smooth and homogenous. Taste it and adjust the salt and pepper if needed.
  5. Top and Broil: Preheat your oven’s broiler to high. If your skillet is oven-safe, spread the dip into an even layer. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top. Place the skillet under the broiler for 2-4 minutes. Watch it carefully! You want the cheese to be bubbly and lightly browned in spots, but not burnt.
  6. Garnish and Serve Immediately: Carefully remove the hot skillet from the oven (use a thick oven mitt!). Let it rest for just 2 minutes to set slightly. Then, pile on your fresh toppings: sliced jalapeños, a sprinkle of chopped cilantro, diced avocado, and a few slices of green onion. Serve it hot with a giant pile of sturdy tortilla chips.

Notes

For the best texture, shred your own cheddar from a block. Room temperature cream cheese is key to avoid lumps. Use sturdy tortilla chips like ‘restaurant-style’ or ‘scoop’ chips. Watch the broiler carefully to prevent burning. This dip can be made ahead (steps 1-4) up to two days in advance.

Nutrition

Keywords: nacho dip, football dip, ground beef dip, game day appetizer, loaded nacho dip, easy dip recipe, party dip

Find it online: https://emmastirs.com/easy-loaded-nacho-football-dip-with-ground-beef/