Hot Seven-Layer Dip With Homemade Tortilla Chips
Recipe by Tara Martinez.Chef Tara puts a warming twist on an old potluck and party favorite: seven-layer dip. “You can also bring it over [to the get-together] cold and pop it in the oven before you eat, or bring it over warm,” says Martinez, noting that she prefers to make her own chips. “You can air-fry or just buy chips at the store, but homemade chips are always a hit at the party.”
Ingredients
- 2 tablespoons canola oil
- ½ medium onion, chopped
- ½ pound ground beef
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- ¼ teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons tomato paste
- 1 15-ounce can black beans, drained
- 2 cups shredded Mexican-blend cheese
For the topping:
- 1 small tomato, diced
- 1 green onion, sliced
- 1 jalape.o, sliced
- 1 4-ounce can chopped black olives
For the chips:
- 10 flour or corn tortillas
- 5 cups canola oil
- Salt to taste
Instructions
- Preheat oven to 350 degrees F. Over medium heat on stove top, heat large oven-safe skillet. Add 2 tablespoons oil plus chopped onion. Sauté until onion is translucent. Add ground beef to skillet and sauté. Once ground beef is nearly cooked, add garlic, chili powder, paprika, salt, and pepper; mix and stir well. Add tomato paste and drained can of beans. Stir until combined.
- Remove skillet from stove. Add shredded cheese to pan, ensuring all ground beef is covered. Cook in oven for 20 minutes or until cheese is fully melted. Remove from oven and let cool at least 5 minutes. Top with diced tomato, green onion, jalapeño, and olives.
- Serve with warm tortilla chips. To make the chips, line a sheet pan with paper towels as landing pad for cooked chips. Cut tortillas into fourths, making about 40 pieces. In heavy pot over medium heat, heat 5 cups canola oil to 350 degrees F. Place several chips in hot oil and fry until brown and crispy. Remove from oil with slotted spoon or tongs. Set fried chips on paper towels to drain. Season with salt. Repeat until all chips are fried.
