Skillet bean dip
Equipment
- Pellet Grill or Smoker
- Cast iron dutch oven
Ingredients
- 2 tbsp vegetable oil
- 1 small red onion (diced)
- 1½ tsp salt
- 2 lb ground beef (at least 80% lean)
- 1 pack taco seasoning
- 30 oz black beans (rinsed and drained)
- 4 oz diced green chiles
- ½ c white rice
- 30 oz fired roasted tomatoes (with juices)
- 1 c grated cheddar cheese
Optional
- crema ((for serving))
- sliced green onions (garnish)
- Fritos Scoops or corn chips ((for serving))
Instructions
- Preheat smoker or pellet grill to 400 °F with lid closed. While the grill is heating, place the cast iron skillet or dutch oven on the grate to preheat.
- Once the grill reaches temperature, add 2 tbsp vegetable oil and 1 small red onion to the skillet. Season with 1½ tsp salt. Cook, stirring occasionally, until the onions are soft and fragrant.
- Add 2 lb ground beef and 1 tsp salt and cook, breaking up the beef, until browned. Stir in 1 pack taco seasoning.
- Stir in 30 oz black beans, 4 oz diced green chiles, ½ c white rice, 30 oz fired roasted tomatoes, and ½ can of water (~1 cup of water). Mix well to ensure rice is completely covered in liquid.
- Place the lid on the skillet (or cover tightly with aluminum foil and cook for 20 to 25 minutes (or until rice is soft and cooked through).
- Uncover the skillet and sprinkle 1 c grated cheddar cheese over the top of the dip. Leave the skillet uncovered and allow the cheese to melt.
- Remove the skillet from the grill and optionally top with crema and sliced green onions. Serve with corn chips for dipping.
Notes
This recipe can optionally be made in the oven, you just won't get that smokey flavor. Additionally, to speed up the cook you can brown the hamburger on the stove top, but again, you won't get the grill flavor as much. It's important to use lean ground beef; anything less than 80% needs to be cooked on the stove top and the grease drained. Make sure you have a BIG skillet (at least 12 inch) if making the full recipe; we use a dutch oven skillet and it works just right.