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Baked Taco Skillet Dip

15

50

Signature Pellet Blend

Scoop up some bold taco flavor with this sizzlin' dip. Seasoned ground beef meets black beans, rice, and veggies before getting baked on the Traeger and topped with melty cheese.

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  • 2 Tablespoon vegetable oil

  • 1 Small red onion, diced

  • 1/2 Teaspoon Kosher salt

  • 2 Pound ground beef, preferably 80% lean

  • 2 Tablespoon southwest taco seasoning or chili powder

  • 2 Can (15 oz) black beans, rinsed and drained

  • 1 Can (4 oz) diced green chiles

  • 1/2 Cup white rice

  • 2 (15 oz) cans fire roasted tomatoes with their juices

  • 1 Cup grated cheddar cheese or chile jack cheese, plus more as needed

  • crema, for serving (optional)

  • sliced green onions, white and light green parts cut on the bias, for garnish

  • Fritos Scoops or thick corn chips, for serving

  • 1

    When ready to cook, set Traeger temperature to 400°F and preheat with the lid closed for 15 minutes. While the grill is heating, place a 12 inch cast iron skillet on the grill grate to preheat.

    400 ˚F

  • 2

    When the grill reaches 400°F, add the oil and the onion to the pan along with a 1/2 teaspoon of salt. Put the lid down and cook, stirring once or twice, until the onions are soft, about 10 minutes.
    • 2 Tablespoon vegetable oil

    • 1 Small red onion, diced

    • 1/2 Teaspoon Kosher salt

  • 3

    Add the meat and 1 teaspoon of salt and cook, breaking it up with the back of a wood spoon, until browned, about 15 to 20 minutes. Stir in the taco seasoning.
    • 2 Pound ground beef, preferably 80% lean

    • 2 Tablespoon southwest taco seasoning or chili powder

  • 4

    Stir in the tomatoes, beans, rice, green chiles and 1/2 can of water from the tomato can (or about a cup of water). Stir to ensure the rice is covered in the liquid.
    • 2 Can (15 oz) black beans, rinsed and drained

    • 1 Can (4 oz) diced green chiles

    • 1/2 Cup white rice

    • 2 (15 oz) cans fire roasted tomatoes with their juices

  • 5

    Cover the pan snugly with a tight-fitting lid or two sheets of aluminum foil and cook for 20 to 25 minutes or until the rice is cooked through.
  • 6

    Remove the foil and sprinkle cheese over the top of the dip. Place pan back on the grill, uncovered, until the cheese is melted.
    • 1 Cup grated cheddar cheese or chile jack cheese, plus more as needed

  • 7

    If using, top with a generous scoop of crema and sprinkle the green onions on top. Serve with the corn chips for dipping and enjoy!
    • crema, for serving (optional)

    • sliced green onions, white and light green parts cut on the bias, for garnish

    • Fritos Scoops or thick corn chips, for serving

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