High Protein Beef Nacho Dip
A delicious and protein-packed beef nacho dip perfect for parties or a hearty snack. This dip combines lean ground beef, black beans, cheese, and spices for a flavorful and satisfying dish.
- 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 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh cilantro
Tortilla chips, for serving
Instructions
Preheat oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground beef until browned and cooked through, about 6-8 minutes. Break up the meat with a spoon as it cooks.
Add the chopped onion and minced garlic to the skillet with the beef. Cook for 3-4 minutes until the onion is softened.
Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute until fragrant.
Add the drained black beans and diced tomatoes with green chilies to the skillet. 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 until well combined.
Transfer the beef mixture to an oven-safe baking dish (about 8×8 inches). Sprinkle the shredded cheddar and Monterey Jack cheeses 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 sprinkle chopped fresh cilantro on top before serving.
Serve warm with tortilla chips for dipping.