Bubbly and hot, Chili Cheese Dip is made with two types of cheese, beef, tomatoes, black beans, and taco seasoning and topped with diced avocado for an amazing appetizer. next event or gathering!
Heat a skillet over medium heat and cook the meat, mincing it with a wooden spoon.
Sprinkle with the seasonings and once it starts to brown, add diced tomatoes and beans. Cook, stirring occasionally, until most of the liquid is absorbed.
Reduce the heat to low and stir in the cream cheese, and Mexican cheese. Allow the cheese to melt, stirring occasionally.
Remove from heat and sprinkle with diced avocado. Serve warm with corn chips.
Notes
Storing: Kept refrigerated, in an airtight container, this will last for about 5 days.
Reheating: Leftovers can be reheated on the stove or in the microwave. Add a splash of milk if the dip is overly thick.