Taco Cheese Skillet Dip (Half & Half)
Seasoned taco meat and white cheese sauce served side-by-side in a hot cast iron skillet with pico de gallo dividing them. Dip with flour tortillas or chips - choose one side, the other, or both. Perfect for parties or game day.
Equipment
- 10-12 Inch Cast Iron Skillet
- Separate Skillet
- Small Pot
- Trivet
- Oven Mitt
Ingredients
Skillet Dip
- 2 cups Restaurant-Style Taco Meat thawed and heated
- 2 cups White Cheese Sauce see Beef Nachos recipe, kept warm
- ½ cup Pico de Gallo for the center divider
For Dipping
- Tortilla Chips
- Flour Tortillas warmed
Instructions
- Preheat a 10-12 inch cast iron skillet in a 350°F oven for 10 minutes, or heat on the stovetop over low heat.
- Heat the taco meat in a separate skillet over medium-low heat until warmed through.
- Prepare the white cheese sauce and keep warm.
- Carefully remove the hot cast iron skillet.
- Spoon the warm taco meat into one half of the skillet.
- Pour the warm cheese sauce into the other half, keeping them separate.
- Spoon pico de gallo in a line down the center where the two sides meet.
- Place the hot skillet on a trivet at the table.
- Serve immediately with tortilla chips and warm flour tortillas.
Notes
I cook a lot with cast iron because of its versatility and heat retention - it's a great vehicle to take food from the stove to the table and keep it hot. Two things I love to eat are my taco meat with corn chips, and my cheese sauce with corn chips. I decided to put them both in the same pan one day but not mix them, so the individual flavors wouldn't get lost. This half-and-half presentation lets you dip flour tortillas and chips into both, or choose just one side. The cast iron keeps everything hot for 20-30 minutes at the table. Try it with the family - they'll love being able to customize each bite. The pico de gallo in the middle adds freshness and acts as a flavor bridge if you want to combine both sides.
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