Description

This One-Pan Chili-Cheese Dip is a delicious and comforting dish that’s perfect for gatherings, game nights, or even just a cozy night in. It combines the hearty flavors of ground beef, earthy Hatch chiles, and a blend of spices, all topped with a gooey layer of melted cheddar and Monterrey Jack cheeses. The result is a rich, flavorful dip that pairs perfectly with crispy tortilla chips or fresh veggies. The use of a cast iron pan not only makes the cooking process simple but also helps retain heat, keeping the dip warm and inviting throughout your event.

Ingredients

Scale

1 tablespoon olive oil
1 medium onion, chopped
1 jalapeno pepper, chopped (or use a small fresh Hatch chile of choice)
2 cloves garlic, chopped
1 pound ground beef
6 ounces roasted Hatch chili peppers, chopped (substitute with serrano, jalapeno, and bell peppers if Hatch chiles are unavailable)
14-ounce can chopped tomatoes
1 teaspoon red chili powder
1 teaspoon dried basil
1 teaspoon cumin
Salt and pepper to taste
1 cup shredded cheddar cheese
1 cup shredded Monterrey Jack cheese
Chopped fresh herbs and chips for serving

Instructions

Prepare the Pan and Ingredients:
Heat the olive oil in a cast iron pan over medium heat. Add the chopped onion and jalapeno, and sauté for 6-7 minutes until softened. Add the garlic and cook for another minute until fragrant.
Brown the Ground Beef:
Add the ground beef to the pan, breaking it apart with a spoon. Cook for about 5 minutes on each side until the beef is browned.
Add the Hatch Chiles and Tomatoes:
Stir in the chopped Hatch chiles and canned tomatoes, including the juice. Cook for 5 minutes, allowing the flavors to meld.
Spice It Up:
Add the chili powder, basil, cumin, salt, and pepper to taste. Stir well and cook for an additional 5 minutes.
Melt the Cheese:
Sprinkle the shredded cheddar and Monterrey Jack cheeses evenly over the beef mixture. Transfer the pan to a preheated oven at 350°F (175°C) and bake for 10 minutes, or until the cheese is melted and bubbly.
Serve:
Remove from the oven and garnish with fresh herbs and red pepper flakes if desired. Serve hot with tortilla chips or veggie sticks.

Notes

For a lighter version, substitute ground turkey or chicken for the beef and use low-fat cheese. If you’re making the dip ahead of time, assemble it and refrigerate until ready to bake. This recipe is naturally gluten-free, just ensure your spices and canned tomatoes are gluten-free certified if necessary. If you can’t find Hatch chiles, don’t worry—serrano, jalapeno, or even bell peppers can be used for a delicious alternative.