Categories: Mexican

Ingredients

• 2 tbsp. olive oil
• 1 lb. ground beef
• Salt and pepper
• 2 tbsp. chili powder
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 small onion, finely chopped
• 1 jalapeno, finely chopped
• 2 large garlic cloves, finely chopped
• 15.5 oz. can pinto beans, drained
• Yellow or blue corn tortilla chips, for serving
• 1 cup shredded pepper Jack or Monterey Jack
• 1 cup shredded Chihuahua cheese or mild cheddar
• 1 tomato, seeded and chopped
• 1 sprig fresh oregano, leaves stripped and finely chopped
• Pickled jalapeno slices
• Small handful or fresh cilantro, chopped
• 1 avocado, pitted and peeled, then chopped and dressed with the juice of 1 lime
• 2 scallions, chopped

Directions

1. Preheat the oven to 400.

2. Heat a medium cast-iron skillet over medium to medium-high. Add the oil. Add the beef. Cook, stirring occasionally and breaking up the meat with a spoon, until browned, about 5 minutes; season with salt and pepper. Add the spices. Cook, stirring often, until aromatic, about 1 minute. Add the onion, chile, and garlic. Cook, stirring often, until softened, about 3 minutes. Add 1/2 cup water. Cook, stirring often, until absorbed, about 4 minutes. Stir in the beans. Reduce heat to low.

3. Scatter the chips on a rimmed baking sheet. Toast in the oven until lightly browned 3-5 minutes. Transfer to a basket or bowl. Switch on the broiler.

4. Top the beef and beans with the cheese. Broil until browned and bubbly, about 2 minutes. Top with the tomato, oregano, jalapeno slices, cilantro, avocado, and scallions.

5. Serve the dip directly from the skillet with the chips.

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