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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Brown the ground beef and diced onion in a cast-iron skillet over medium-high heat until the beef is cooked through. Drain excess grease if needed.
Add the garlic and taco seasoning and cook for about 30 seconds until fragrant.
Stir in the refried beans, green chiles, Rotel, sour cream, and Worcestershire sauce. Mix until everything is thoroughly combined and hot.
Stir in about 1 cup of the cheese and a small handful of crispy onions.
Smooth everything into an even layer, then cover with the remaining cheddar and pepper jack.
Bake at 400°F for 10 to 12 minutes until bubbling around the edges. Finish under the broiler for 1 to 2 minutes if you want some browned cheese on top.
Top with crispy fried onions, sliced jalapeños, and green onions.
Serve immediately with sturdy tortilla chips.
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For a spicier dip, add more sliced jalapeños or use hot Rotel.
You can substitute ground turkey for ground beef for a lighter version.
Can I make this dip ahead of time?
Yes, you can prepare the dip up to the baking step and refrigerate it. Bake just before serving.
What can I use instead of Rotel?
You can use a can of diced tomatoes and a can of diced green chiles as a substitute.
How can I make this dip vegetarian?
Omit the ground beef and add more beans or a meat substitute like crumbled tofu or tempeh.
Can I freeze leftovers?
Yes, you can freeze leftovers in an airtight container for up to 3 months. Reheat in the oven until hot.
What type of tortilla chips work best?
Sturdy tortilla chips are recommended to hold up to the thick and hearty dip.
