This cheesy dip is filled with beef, Ranch style beans and tons of cheese; perfect for your next get together whether football in winter or a backyard summer barbecue. It’s cooked in an Instant Pot using the slow cooker function; so almost no work for you!
Why yes I was trying to make a play on words because this Nacho Momma’s Beef, Bean and Cheese Tortilla Dip is not my momma’s, or yours or even in some ways…mine. Combining favorite foods from two of my favorite guys made this dip special.
I have the best neighbors and two of them are young men that I just adore. Either one would be here to lend me a hand if I needed it. I can’t remember the last time I had to shovel my driveway or walk and both are great if I need help moving something. Sam helps me get my Christmas tree out of the basement every year and this past season when I apologized AGAIN for bothering him, he told me his feelings would be hurt if I didn’t ask him. I call them the best sons I never had.
Sam told me he makes a dip that is just a combination of salsa and Velveeta cheese and Casey’s wife Amy introduced me to Ranch Beans, something Casey has loved since college; he says they were cheap and yummy…yep, sounds about right for college doesn’t it? I love them now too…my baked beans will never be without a can of Ranch Beans ever again! Anyway, I thought why not combine both ideas together, up the flavor profile just a bit and have something new? Yes, why not right?
So I added some ground beef, onion, jalapeno, and a smattering of seasonings and the result is fantastic…and even better? EASY! The dip can be made in either a slow cooker or an Instant Pot. I used my Instant Pot because of its versatility and was able to sauté the onions, jalapeno, and garlic with the ground beef in the pot before adding all of the other ingredients.
If made in a slow cooker, you’ll have to do the sautéing on the stove first before adding the beef, onion, and jalapeno mixture to the other ingredients in your appliance. Cook time will be the same.
Why not make a big deal out of a Nachos spread for the big game. Whether it be the Super Bowl, a pennant race, the World Series, or more…this is a year round appetizer that everyone will love. A little bit spicy, a little bit creamy and a whole lot of rock n’ roll!
I purposely made this dish with medium spiciness. I served it with jalapeno, black olives, and green onions, so guests could up the heat if they wanted to. I also put out corn tortillas. The taste is my favorite but it’s nice that they’re also gluten free; it makes for a great all inclusive appetizer!
Are you watching the Super Bowl this coming weekend? I’m in that mode of I’ll watch it but have almost zero vested interest. If I do a real stretch I’ll find my way to making the LA Rams my favored team.
Not just because Brady has won enough games (but there is that) but because a few years ago the Rams decided to move to my hometown of St. Louis where Kurt Warner and team won the Super Bowl…so I’ve got that super mini connection…guess it’s Rams for me!
This appetizer is my contribution to Progressive Eats this month where it’s all about the finger foods we love for a tailgating party. A dip might not really qualify except you do use fingers to pick up the chips, right? I just really wanted to make this dip using my favorite guys favorite things as inspiration…hope you love it too!
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Each recipe in our menu this month features tailgating Finger Foods, and our host is Colleen who blogs at The Redhead Baker.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious foods for a tailgating (or really any) party!
Tailgate Finger Food
- Cheese Straw Tomato Tartlets – That Skinny Chick Can Bake
- Cherry Red Wine Baked Turkey Meatballs – The Heritage Cook
- Pork and Ginger Potstickers – Karen’s Kitchen Stories
- Nacho Momma’s Beef, Bean and Cheese Tortilla Dip – Creative Culinary (You’re Here!)
- Jalapeno Popper Stuffed Mushrooms – The Redhead Baker
- No Butter or Shortening Date Nut Bars – Mother Would Know
PIN ‘Nacho Momma’s Beef, Bean and Cheese Tortilla Dip’
- 1 pound ground beef
- 1/3 cup chopped onion
- 2 jalapenos, finely diced
- 3 cloves garlic, minced
- 2 pounds process cheese (Velveeta), cubed
- 1 jar (16 ounces) chunky salsa
- 1 can Ranch Style beans
- 1 tsp cumin
- 1/2 tsp chili powder
- Tortilla chips
- Sliced jalapenos
- Sliced green onion
- In an electric pressure cooker set on sauté, cook beef, onion, and jalapeno over medium heat until meat is no longer pink; add the garlic and simmer for one more minute. Drain if necessary. Turn pressure cooker power to Off.
- Stir in the cheese, salsa, Ranch beans, cumin, and chili powder.
- Set pressure cooker to Slow Cooker. Cover and cook on low for 3-4 hours or until heated through and cheese is melted. Stir; serve warm with tortilla chips.
- Serve extra condiments on the side if desired.
Without an electric pressure cooker that lets you saute and slow cook, simply do step one in a skillet on the stove and then add everything to your crockpot and proceed according to instructions.