Skillet Nacho Dip

• Gluten free

• Meat

  • 1 lb Ground beef

• Produce

  • 1/4 cup Green onions
  • 1 Onion
  • 1/3 cup Pickled jalapenos

• Condiments

  • 1 cup Salsa

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Snacks

  • 1 Tortilla chips

Found on purewow.com

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• ⅓
•  cup chopped pickled jalapeños
• 1 pound ground beef
• 2½ tablespoons taco seasoning
• Salt and freshly ground black pepper
• 1 cup salsa
• One 14-ounce can diced fire-roasted tomatoes
• J
• 1½
• ¼ cup sliced green onions
• Tortilla chips, for serving

Directions

• 1. Preheat the oven to 400°F. Heat the olive oil in a large cast-iron (or other oven-safe) sauté pan over medium heat. 2. When the oil is hot, add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and jalapeños and cook until fragrant, 1 minute more. 3. Add the ground beef, and cook until it’s well browned, 6 to 7 minutes. Stir in the taco seasoning, and season with salt and pepper. Add the salsa and tomatoes and bring to a simmer. Simmer for 2 to 3 minutes, stirring occasionally. 4. Remove the pan from the heat and then add both cheeses in an even layer. Bake until the cheese is melted and the chili is bubbly, 8 to 10 minutes. 5. Let cool 5 to 10 minutes before serving warm, garnished with green onions. Serve with tortilla chips.