Cheesy Taco Dip with Homemade Rosemary Garlic Tortilla Chips
This cheesy taco dip will be the star of your parties and gathering! Serve it with homemade rosemary garlic tortilla chips for more flavor! Game days are going to be delicious!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp vegetable oil
- 1/2 lb ground beef
- 1 onion (chopped)
- 2 tsp taco seasoning
- 1 can black beans (drained and rinsed)
- 1 cup shredded Mexican Cheese Blend
- 1 Avocado (diced)
- 1/2 cup Pace® Salsa
- 5 flour tortillas
- 2 tbsp olive oil
- 2 tsp dried rosemary
- 1 tsp garlic powder
- 1 cup Pace® Picante Sauce
Instructions
- 1
Cheesy Taco Dip:
- 2
Preheat the oven to 350F.
- 3
Heat oil in a pan over medium heat. Saute ground beef and onion until the ground beef is brown and cooked. Add taco seasoning, saute for a couple of minutes.
- 4
Add in black beans and mix. Transfer to an oven safe dish, top with Mexican Cheese Blend and bake in the oven for 15 minutes until cheese is melted. Top with avocado and Pace® Salsa.
- 5
Rosemary Garlic Tortilla Chips:
- 6
Preheat the oven to 350 F. Line a baking sheet with parchment paper.
- 7
Brush olive oil on both sides of each tortilla. Sprinkle both sides with rosemary and garlic. Cut each tortilla into 6-8 pieces and place them on the baking sheet. Try not to overlap them.
- 8
Bake in the oven for 8 minutes.
- 9
Serve with Pace® Picante Sauce.