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Appetizers | |
| 1 tablespoon extra-virgin olive oil 1 pound ground beef 1 small onion, finely chopped 2 tablespoons tomato paste 1/2 teaspoon garlic powder One 15-ounce jar salsa con queso 1/3 cup half-and-half 1 cup shredded yellow Cheddar 1/4 cup mayonnaise 2 tablespoons pickle relish 2 tablespoons ketchup, plus more for serving Kosher salt and freshly ground black pepper Chopped onion, dill pickle chips, thinly shredded iceberg lettuce, diced tomato and yellow mustard, for garnish Optional Crumbled cooked bacon (4-6 strips) Round white tortilla chips, for serving | |
| Preheat the oven to broil. Heat a medium cast-iron skillet over medium heat and add the oil. When the oil is hot, add the ground beef and cook, crumbling it with a wooden spoon, until beginning to brown, about 3 minutes. Add the onion and cook until the onion is softened and the beef is cooked through, 7 to 8 minutes. Clear an empty spot in the middle of the skillet, add the tomato paste and toast the paste for a minute. Sprinkle with the garlic powder and stir to coat the meat. Stir in the salsa con queso and half-and-half. Bring to a simmer and cook, stirring, until smooth, about 1 minute. Sprinkle the middle of the dip with the Cheddar, leaving a small border around the edge without cheese. Broil until the top is bubbly and browned in places, 1 to 2 minutes. Mix together the mayonnaise, relish and ketchup in a small bowl. Season with salt and pepper. Top the dip with a sprinkle of onions and pickle chips, a mound of lettuce and tomatoes and drizzles of the mayo-relish sauce, ketchup and mustard. Serve with tortilla chips for dipping. Optional top with crumbled bacon. | |
Unrated | |
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