Kitcheneez Nacho Dip Recipe
Share
Did you know that nachos were created by a man named Nacho?
In 1940, in the city of Piedras Negras, Coahuila, just inside the Mexican border from Eagle Pass, Texas, Ignacio "Nacho" Anaya created nachos at the Victory Club when a cutomer asked if he could bring her group of ladies a different kind of snack. After tasting the snack, they asked what it was called. Anaya responded, "Well, I guess we can just call them Nacho's Special."
The name stuck and his snack grew in popularity, especialy at sporting events. Being easy to dish up quickly and be eaten without silverware, made this a perfect snack.
Kitcheneez Nacho Dip
Rated 5.0 stars by 1 users
Category
Nacho recip
Cuisine
Mexican
Author:
Lisa Shively
So simple to make and enjoy!
Ingredients
-
2 ounces cream cheese, softened
-
2 teaspoons Kitcheneez Mexican Mambo or Kitcheneez Taco Seasoning
- 6 ounces shredded Mexican-blend cheese (1 1/2 cups), divided
-
1 (15 oz) can black beans, drained and rinsed
-
1 (15 oz) can corn kernels, drained
-
1 (14.5 oz) can diced tomatoes, drained or 2 ripe tomatoes, chopped
- 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
Directions
Preheat oven to 350*.
Place the cream cheese into a bowl. Add Kitcheneez Mexican Mambo or Taco seasoning and 1/2 cup of the shredded cheese. Mix well.
Add black beans, corn, tomatoes and green chilies. Stir to combine.
Pour into an 8 x 8 baking dish. Spread evently and sprinkle with remaining cheese.
Bake for 20-30 minutes or until heated through then broil for 1-2 minutes until the cheese bubbles. Top with desired toppings and serve with tortilla chips.
Top with desired toppings and serve with tortilla chips.