4-can skillet nacho dip

Makes:

6 to 8 servings 2 ounces cream cheese

1 1⁄ teaspoons taco seasoning

2

1⁄ teaspoon dried oregano

2

1⁄ teaspoon kosher salt

4

1 1⁄ cups shredded

2

Mexican-blend cheese, divided

1 (15-ounce) can black beans

1 (15-ounce) can corn kernels

1 (14.5-ounce) can diced tomatoes

1 (4-ounce) can chopped green chiles

Topping options: diced tomatoes, diced avocado, sour cream, fresh or pickled jalapeños, fresh cilantro leaves

Tortilla chips, for serving

1. Arrange a rack in the upper third of the oven and heat the oven to 350 degrees.

2. Place 2 ounces cream cheese in a large microwave-safe bowl. Microwave on high until very soft, about 30 seconds. Add 1 1⁄ teaspoons taco

2 seasoning, 1⁄ teaspoon dried oregano, 1⁄ teaspoon

2 4 kosher salt and 1⁄ cup of the shredded Mexican-blend

2 cheese, and stir to combine.

3. Drain and rinse 1 can black beans and transfer to the bowl. Drain 1 can corn and 1 can diced tomatoes and add to the bowl. Add 1 can chopped green chiles, and stir to combine.

4. Transfer the dip into a medium cast-iron skillet or 8-by-8-inch broiler-safe baking dish and spread into an even layer. Sprinkle with the remaining 1 cup shredded cheese.

5. Bake until heated through and the cheese is melted, 20 to 30 minutes. Turn the broiler on to high and broil until the cheese browns, 1 to 2 minutes. Top with desired toppings and serve with tortilla chips. Recipe note: You can substitute 1⁄ teaspoon ground

2 cumin, 1⁄ teaspoon onion powder and 1⁄ teaspoon

4 4 garlic powder for the taco seasoning.