Ingredients:
- 1 Tbsp. extra-virgin olive oil
- 1 lb. ground beef
- 1 sm onion, finely chopped
- 2 Tbsp. tomato paste
- 1/2 tsp. garlic powder
- 1- 15-oz. jar salsa con queso
- 1/3 cup half-and-half
- 1 cup shredded yellow cheddar cheese
- 1/4 cup mayonnaise
- 2 Tbsp. pickle relish
- 2 Tbsp. ketchup, plus more for serving
- Kosher salt and freshly ground black pepper
- Chopped onion, dill pickle chips, thinly shredded iceberg lettuce, diced tomato and yellow mustard, for garnish
- Round white tortilla chips, for serving
Directions:
- Preheat the oven to broil. Heat a medium cast-iron skillet over medium heat and add the oil.
- When the oil is hot, add the ground beef and cook, crumbling it with a wooden spoon, until beginning to brown, about three minutes.
- Add the onion and cook until the onion is softened and the beef is cooked through, 7 to 8 minutes.
- Clear an empty spot in the middle of the skillet; add the tomato paste and toast the paste for a minute. Sprinkle with the garlic powder and stir to coat the meat. Stir in the salsa con queso and half-and-half.
- Bring to a simmer and cook, stirring, until smooth, about one minute.
- Sprinkle the middle of the dip with the cheddar, leaving a small border around the edge without cheese.
- Broil until the top is bubbly and browned in places, 1 to 2 minutes.
- Mix together the mayonnaise, relish and ketchup in a small bowl. Season with salt and pepper.
- Top the dip with a sprinkle of onions and pickle chips, a mound of lettuce and tomatoes and drizzles of the mayo-relish sauce, ketchup and mustard. Serve with tortilla chips for dipping.
