Baked Taco Skillet Dip

Steps

• 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 / 204 ˚C

• 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.

  Ingredients

  • 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.

  Ingredients

  • 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.

  Ingredients

  • 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.

  Ingredients

  • 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!

  Ingredients

  •  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