Ingredients
The following ingredients have 4 Servings
- 2 tablespoons olive oil
- or vegetable oil
- 1 pound ground beef
- Salt and pepper
- 2 tablespoons chili powder
- about 2 scant palmfuls (I like Gebhardt)
- 2 teaspoons ground coriander
- about 2/3 palmful
- 1 small onion
- finely chopped
- 1 jalapeño chile
- finely chopped
- 2 large cloves garlic
- finely chopped
- One 15.5-ounce can pinto beans
- drained
- Yellow or blue corn tortilla chips
- for serving
- 1 cup shredded pepper Jack or Monterey
- 4 ounces
- 1 cup shredded Chihuahua cheese or mild cheddar
- 4 ounces
- 1 tomato
- seeded and chopped
- 1 sprig fresh oregano
- leaves stripped and finely chopped (or 1 teaspoon dried oregano)
- Pickled jalapeño slices
- 1 small handful fresh cilantro or flat-leaf parsley leaves
- chopped
- 1 avocado
- pitted and peeled
- then chopped and dressed with the juice of 1 lime (about 2 tablespoons)
- 2 scallions
- chopped
Instruction
- Preheat the oven to 400°
- Heat a medium cast-iron skillet over medium to medium-high
- Add the oil, two turns of the pan
- 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
- Scatter the chips on a rimmed baking sheet
- Toast in the oven until lightly browned, 3 to 5 minutes
- Transfer to a basket or bowl
- Switch on the broiler
- Top the beef and beans with the cheeses
- Broil until browned and bubbly, about 2 minutes
- Top with the tomato, oregano, jalapeño slices, cilantro, avocado, and scallions
- Serve the dip directly from the skillet with the chips
