Make Ahead

Big Mama's Nacho Dip

January 16, 2011
0 Ratings
  • Serves 4-6
Author Notes

This dip is a variation of Nachos that my friend's Mom used to make. In order to avoid the messiness of nachos and soggy chips, I turned it into a dip and switched up the chile powder and used Sweet Ancho Chile Powder from the Spice house. It gives it a sweet, smokey and richer flavor than regular chili powder. You can serve with tortilla chips but frankly, fritos are the best because it scoops all the ooey-gooeyness of the dip! —MIGirl

What You'll Need
  • 1 cup Chopped onion
  • 1 pound 93% Ground Beef
  • 1 Can of kidney Beans (pureed)
  • 1/3 cup Ketchup
  • 2 1/2 tablespoons Sweet Ancho Chile Powder
  • 2 tablespoons Olive Oil
  • Dash Black Pepper
  • 1 cup shredded cheddar cheese
  • Dash Garlic Salt
  1. Saute chopped onions until softened and translucent in olive oil
  2. Add ground beef and brown.
  3. Puree kidney beans and add to beef and onion mixture
  4. Add ketchup and stir in until mixture thickens
  5. Add chile powder (add more to taste if you prefer)
  6. Add dash of ground black pepper and garlic salt
  7. Place mixture into serving dish, top with shredded cheddar and place under broiler until cheese is melted and bubbly
  8. Serve with Frito scoops
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    Jennifer Alessi

2 Reviews

Jennifer A. January 13, 2014
Do you think this could work as a vegetarian dish if I substituted the ground beef with soy meatless crumbles?
Midge January 17, 2011
Sounds killer! Love the name.