High Protein Beef Nacho Dip
A delicious and hearty high protein beef nacho dip that’s perfect for game day or any gathering. Packed with lean ground beef, black beans, and plenty of cheese for a satisfying and flavorful appetizer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8
Ingredients
1 pound lean ground beef (90% lean)
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) can diced tomatoes with green chilies, drained
1 cup reduced-fat shredded sharp cheddar cheese
1 cup reduced-fat shredded Monterey Jack cheese
1/2 cup plain nonfat Greek yogurt
1/4 cup chopped fresh cilantro
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Tortilla chips, for serving
Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet. Cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Drain any excess fat from the skillet.
Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the drained black beans and diced tomatoes with green chilies to the beef mixture. Stir to combine and cook for 2-3 minutes until heated through.
Remove the skillet from heat and stir in the plain nonfat Greek yogurt and chopped fresh cilantro.
Transfer the beef mixture to an oven-safe baking dish (about 8×8 inches).
Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the top.
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
Remove from oven and let cool for 5 minutes before serving.
Serve warm with tortilla chips.