Recipe by Rachael Ray
2 tbsp. olive or vegetable oil
1 lb. ground beef
Salt and pepper
2 tbsp. (about 2 scant palmfuls) chili powder (I like Gebhardt)
2 tsp. (about 2/3 palmful) ground cumin
2 tsp. (about 2/3 palmful) ground coriander
1 small onion, finely chopped
1 jalapeño chile, finely chopped
2 large cloves garlic, finely chopped
1 can (about 15.5 oz.) pinto beans, drained
Yellow or blue corn tortilla chips, for serving
1 cup (4 oz.) shredded pepper Jack or Monterey Jack
1 cup (4 oz.) shredded Chihuahua cheese or mild cheddar
1 tomato, seeded and chopped
1 sprig fresh oregano, leaves stripped and finely chopped, or 1 tsp. dried oregano
Pickled jalapeño slices
A small handful of fresh cilantro or flat-leaf parsley leaves, chopped
1 avocado—pitted and peeled, then chopped and dressed with the juice of 1 lime (about 2 tbsp.)
2 scallions, chopped
1. Preheat the oven to 400°.
2. Heat a medium cast-iron skillet over medium to medium-high. Add the oil, two turns of the pan. Add the beef. Cook, stirring occasionally and breaking up the meat with a spoon, until browned, about 5 minutes; season with salt and pepper. Add the spices. Cook, stirring often, until aromatic, about 1 minute. Add the onion, chile, and garlic. Cook, stirring often, until softened, about 3 minutes. Add 1/2 cup water. Cook, stirring often, until absorbed, about 4 minutes. Stir in the beans. Reduce heat to low.
3. Scatter the chips on a rimmed baking sheet. Toast in the oven until lightly browned, 3 to 5 minutes. Transfer to a basket or bowl. Switch on the broiler.
4. Top the beef and beans with the cheeses. Broil until browned and bubbly, about 2 minutes. Top with the tomato, oregano, jalapeño slices, cilantro, avocado, and scallions.
5. Serve the dip directly from the skillet with the chips.