Skillet dip

1 tsp. vegetable oil

1/2 C. diced sweet onion

1 lb. Ground Beef (93% lean or leaner)

2 T. red wine vinegar

1 1/2 tsp. dried oregano leaves

1 1/2 tsp. smoked paprika

11/2 tsp. chile powder

1 tsp. garlic powder

1/2 tsp. salt

1/2 tsp. chipotle chile powder

2 T. reduced-fat dairy sour cream

1 T. tomato paste

1 C. diced, seeded tomatoes

1 can (15 oz.) no-salt added black beans, rinsed and drained

1/2 C. frozen corn

1 can (4 oz.) diced mild green chiles

2 fresh jalapeño peppers, trimmed, seeded and diced

1/4 C. chopped fresh cilantro

1/2 tsp. ground cumin

1/2 tsp. chile powder

1 1/2 C. reduced-fat shredded Mexican blend cheese

1 lime, cut into wedges

Tortilla chips or fresh tortillas (optional)

Preheat oven to 350°. Heat large oven-

proof non-stick skillet over medium heat until hot. Add oil and onion; cook 5 minutes until onions are soft.

Meanwhile, combine ground beef, red wine vinegar, oregano, paprika, chile powder, garlic powder, salt and chipotle chile powder in large bowl, mixing lightly but thoroughly.

Add beef mixture to skillet; cook 8 to 10 minutes, breaking beef into ½-inch crumbles and stirring occasionally. Remove skillet from heat. Stir in sour cream and tomato paste.

Top beef with tomatoes, beans, corn, chiles, jalapeño peppers and cilantro. Sprinkle mixture with cumin and chile powder; top with cheese. Bake in 350° oven 20 minutes or until cheese has melted and starting to brown. Remove skillet from oven. Garnish with squeeze of lime, as desired. Serve with chips or tortillas.

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