4-Can Skillet Nacho Dip

updated Jun 21, 2021
4-Can Skillet Nacho Dip

Serve nachos as a skillet dinner dip using pantry staples.

Serves6 to 8

Prep5 minutes

Cook20 minutes to 30 minutes

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4 can pantry nacho dip in cast iron skillet surrounded by a bowl of blue corn tortilla chips, sliced jalapeño peppers, ramekin of sour cream, bottles of Mexican beer, a sprig of cilantro and mustard colored linen napkin.
Credit: Photo: Tara Donne | Food Stylist: Cyd McDowell

When it comes to nachos, I care way more about the melty cheese and mountain of toppings than I do about the chips themselves. If the same rings true for you, prepare to fall hard for this cheesy skillet dinner dip. This ingenious recipe is like nachos in reverse: Instead of piling tortilla chips with beans, veggies, and cheese, the nacho fixings are baked until bubbling and served with chips for scooping. The result? Way more toppings, and no more soggy nachos!

This dip pleases the pickiest of eaters, is quick to pull together, and is the very best way to eat dip for dinner. Here’s how to make it with whatever’s in your pantry.

Credit: Photo: Tara Donne | Food Stylist: Cyd McDowell

A Nacho Dip That Starts in the Pantry

If you keep your pantry stocked with just four cans — black beans, corn kernels, chopped green chiles, and diced tomatoes — you’ll be set to serve this savory skillet dip on short notice. But if you have to make a few swaps, that’s okay too. This dip is as flexible as you need it to be, and by now we’re all pros at adjusting recipes based on what groceries we have on hand. Here’s how to make it work.

  • Substitute black beans with pinto beans, or cook from dried.
  • Substitute corn with fire-roasted corn, fresh corn, or frozen corn.
  • Substitute diced tomatoes with canned whole tomatoes (chopped), fire-roasted diced tomatoes, diced fresh tomatoes, or chunky salsa.
  • Substitute green chiles with a can of diced tomatoes with green chiles, or fresh chopped jalapeño.

How to Serve Pantry Nacho Dip

Garnish the skillet with sour cream, sliced jalapeños, diced tomatoes, chopped cilantro, sliced avocado, or anything else you expect from a mile-high nacho plate. Use tortilla chips to scoop the toppings directly from the skillet, spoon the dip onto a tortilla and eat burrito-style, or scoop onto crisp lettuce leaves and crush chips over the top.

4-Can Skillet Nacho Dip

Serve nachos as a skillet dinner dip using pantry staples.

Prep time 5 minutes

Cook time 20 minutes to 30 minutes

Serves 6 to 8

Nutritional Info

Ingredients

  • 2 ounces

    cream cheese

  • 1 1/2 teaspoons

    taco seasoning

  • 1/2 teaspoon

    dried oregano

  • 1/4 teaspoon

    kosher salt

  • 6 ounces

    shredded Mexican-blend cheese (1 1/2 cups), divided

  • 1 (about 15-ounce) can

    black beans

  • 1 (about 15-ounce) can

    corn kernels

  • 1 (14.5-ounce) can

    diced tomatoes

  • 1 (4-ounce) can

    chopped green chiles

  • Topping options: diced tomatoes, diced avocado, sour cream, fresh or pickled jalapeños, fresh cilantro leaves

  • Tortilla chips, for serving

Instructions

  1. Arrange a rack in the upper third of the oven and heat the oven to 350°F. 

  2. Place 2 ounces cream cheese in a large microwave-safe bowl. Microwave on HIGH until very soft, about 30 seconds. Add 1 1/2 teaspoons taco seasoning, 1/2 teaspoon dried oregano, 1/4 teaspoon kosher salt, and 2 ounces of the shredded Mexican-blend cheese (1/2 cup), and stir to combine.

  3. Drain and rinse 1 can black beans and transfer to the bowl. Drain 1 can corn and 1 can diced tomatoes and add to the bowl. Add 1 can chopped green chiles, and stir to combine. 

  4. Transfer the dip into a medium cast-iron skillet or 8x8-inch broiler-safe baking dish and spread into an even layer. Sprinkle with the remaining 4 ounces shredded cheese (1 cup).

  5. Bake until heated through and the cheese is melted, 20 to 30 minutes. Turn the broiler on to HIGH and broil until the cheese browns, 1 to 2 minutes. Top with desired toppings and serve with tortilla chips.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Ingredient Variation: You can substitute 1/2 teaspoon ground cumin, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder for the taco seasoning.