Skillet Nacho Dip

Ingredients

• 1 packet Mission Cheesy Nachos Tortilla Triangles

  1 jar Mission Medium Salsa

  1 packet Mission Taco Seasoning

   

• Bean Base Layer:

  1 red onion, finely chopped

  2 tbsp olive oil

  Salt and pepper, to taste

  3 cloves garlic, finely chopped

  1 tsp dried oregano

  2 x 400g cans of Mexican bean mix, drained

  1 tbsp soy sauce

  1 tsp chicken stock paste or powder

  2 cups water

   

• Beef Layer:

  1 tbsp olive oil

  500g beef mince

  35g packet of Mission Taco Seasoning

  250ml water

   

• For the Layers & Toppings:

  200g Mexican blend grated cheese

  1 Jalapeño pepper, finely sliced

  ½ - 1 cup sour cream

  1 lime, juiced

  ½ cup fresh coriander, chopped

  6 tomatoes, sliced

  6 olives, sliced (optional)

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Mission Cheesy Nachos Tortilla Triangles

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Instructions

• Step 1

  Bean Base Layer:

  In a small bowl, mix the chicken stock, soy sauce, and water together and set aside.

  In a saucepan, add the olive oil and onions and cook over medium heat until softened.

  Add the salt and pepper.

  Add the garlic and oregano. Cook for another minute.

  Add the beans and stir until well mixed for another minute.

  Add the stock mixture to the saucepan and cook for 10 minutes. Stirring often.

  Use a potato masher to mash the beans. Stir and mash the beans for a further 15-20 minutes or until the liquid has reduced and the beans have thickened.

  Remove from the heat and let sit cool to thicken up for another 10 minutes.

• Step 2

  Beef Layer:

  In a heated frying pan, add the olive oil. Add the beef and stir for 10 minutes while breaking up the mince.

  Add in the Mission Taco Seasoning and water, stir to combine.

  Reduce the heat and cook until the liquid has evaporated, about 15-20 minutes.

  Remove from heat.

• Step 3

  Assembly Instructions

  Preheat the oven to 180°C.

  In an oven-safe skillet dish, spread an even layer of the bean mixture at the bottom, about 1 inch thick.

  Sprinkle a handful of cheese over the beans.

  Spread a layer of the beef mixture over the cheese.

  Repeat steps 2-4 until there is no bean or beef mixture left. Top with a final layer of cheese.

  Cook for 10 minutes or until the cheese is fully melted.

  Remove from the oven. Let cool slightly.

  In a bowl, mix the sour cream and lime juice until combined to loosen the sour cream. Top the skillet with jalapeño, tomatoes, and olives. Drizzle the sour cream mixture over the toppings. Garnish with fresh coriander and dollops of salsa.

  Serve with Mission Cheesy Nachos Tortilla Triangles. Enjoy!