Fried Chili Cheese Dip Skillet

• Meat

  • 8 oz Ground beef, lean

• Produce

  • 1/4 cup Cilantro, fresh
  • 1 can El paso chopped green chiles, Old

• Condiments

  • 1 More pico de gallo
  • 1/2 cup Pico de gallo

• Baking & Spices

  • 1 (1 ounce packet El paso taco seasoning, Old
  • 1 Sea salt

• Dairy

  • 8 oz Cream cheese, low fat
  • 8 oz Manchego cheese
  • 1 cup Mozzarella cheese

• Frozen

  • 2 packages Taco boats, Mini

Found on thecookierookie.com

Description

Ingredients

• 2 packages Mini Taco Boats
• 1 (1 ounce) packet Old El Paso Taco Seasoning, divided
• Sea salt to taste
• 8 ounces (1/2 pound) lean ground beef
• 1 can Old El Paso chopped green chiles
• 8 ounces low fat cream cheese
• 8 ounces Manchego cheese, finely chopped
• ½ cup pico de gallo
• 1 cup shredded mozzarella cheese
• ¼ cup chopped fresh cilantro
• more pico de gallo for garnish

Directions

• Fill a dutch oven with canola oil, at least 2 inches deep
• Heat oil over medium high heat until 350F
• Add the Mini Taco Boats to the oil 3-4 at a time, pressing down to make sure the boats fill with oil. Allow to fry until browned, about 3 minutes.
• Remove from the oil and place on a paper towel lined paper plate. Sprinkle lightly with taco seasoning and sea salt on each side.
• Repeat with all of the remaining chips. Set aside.
• In an 8 inch skillet, heat the ground beef over medium high heat, crumbling as you cook. When almost cooked through, add the green chiles and the remaining ½ packet taco seasoning (you should use about ½ a packet on the chips) and continue to stir while they cook and combine.
• Add in the cream cheese and chopped manchego, continuing to stir and combine all the ingredients. It will be bubbly and ooey gooey!
• Stir in the pico de gallo and reduce heat to low/medium.
• Sprinkle with the mozzarella and cilantro and allow to bubble until top cheese melts. Do not stir in the mozzarella, allow it to create a top crust on the dip.
• Top with more pico and serve warm with the fried Mini Taco Boats.
• Enjoy!