Haute Nacho Dip

As with most home cooking, recipes are often modified depending on your time, taste or budget. I first had this nacho dip at one of the hubby's company potlucks many moons ago. It was the first time I ever had such a concoction and I just loved it. Over the years I have reworked and modified this recipe according to my family's taste buds, but this version is the one I use most often.

This dip is best eaten warm so the cheese is melty and gooey...if it does cool too much, it can easily be reheated in the microwave.



Haute Nacho Dip   
1 lb. ground beef
1 package taco seasoning
1 tsp. garlic powder or 1 garlic clove, minced
1/4 cup minced onion
1 can diced green chile
1 jar salsa (I like Arriba Chipotle Salsa)
1 can refried beans (I prefer refried black beans)
1 cup grated cheddar cheese
1 cup diced tomatoes
1 can chopped black olives
Tortilla chips
Optional sides: sour cream, guacamole, pico de gallo

Directions:
Heat oven to 350 degrees. Place ground beef in a sauté pan and brown; drain excess grease. Add onion to beef and cook until translucent, add garlic to mixture and cook 1 minute then add seasoning, green chile and salsa. Cook beef mix for 10 minutes stirring occasionally.

In a 9 inch baking dish (a deep dish pie pan works great) spread refried beans in the bottom, top with beef mixture, then layer cheese, tomatoes and top with olives. Bake for 20 minutes or until cheese is melted and bubbly. Carefully remove from oven--dip will be very hot--and cool for 10 minutes before serving with tortilla chips and optional sides. Muy delicioso!