Description

This Loaded Nacho Football Dip with Ground Beef is a hearty, cheesy, and meaty dip perfect for game day or any gathering. Made with seasoned ground beef, black beans, cream cheese, and a blend of spices, it’s a crowd-pleaser that disappears fast.

Ingredients

Scale

1 lb ground beef (80/20 works best)
1 tbsp olive oil
1 medium yellow onion, diced (about 1 cup)
3 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes with green chiles (like Rotel, undrained)
1 can (4 oz) diced green chiles
2 tbsp chili powder
1 tsp ground cumin
1/4 tsp ground cinnamon
1 tsp salt
1/2 tsp black pepper
8 oz cream cheese, softened
2 cups shredded Mexican blend cheese (or cheddar and Monterey Jack mix)
1/4 cup sour cream
Fresh cilantro, chopped (for garnish)
Jalapeño slices (optional, for heat)
Tortilla chips (sturdy, for serving)

Instructions

Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for 6-8 minutes, breaking it apart, until browned. Drain excess fat, leaving about 1 tablespoon.
Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
Sprinkle chili powder, cumin, cinnamon, salt, and pepper over the beef. Stir and cook for 1 minute to bloom the spices.
Add diced tomatoes with green chiles (with liquid), black beans, and diced green chiles. Stir and simmer for 5 minutes until slightly thickened.
Cut softened cream cheese into cubes and add to the skillet. Stir until fully melted and incorporated.
Pour the beef mixture into a 9×13-inch baking dish and spread evenly. Sprinkle shredded cheese over the top.
Bake for 15-18 minutes until cheese is melted and bubbly. For a golden top, broil for the last 2 minutes, watching closely.
Remove from oven and let cool for 5 minutes. Dollop sour cream on top, then garnish with cilantro and jalapeño slices if desired. Serve immediately with sturdy tortilla chips.

Notes

For a spicier version, add a diced jalapeño with the onion or use hot Rotel. To make ahead, assemble the dip without the cheese topping, cover, and refrigerate for up to 1 day. Add cheese and bake when ready. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Reheat in the microwave or oven.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer
Cuisine: Mexican-American

Nutrition

Serving Size: 1 serving (about 1 c
Calories: 380
Sugar: 4
Sodium: 800
Fat: 26
Saturated Fat: 12
Carbohydrates: 14
Fiber: 5
Protein: 24

Keywords: nachos, dip, ground beef, football, game day, loaded, cheese, black beans, easy, crowd-pleaser