This is a hot, tasty dip that I make for Super Bowl Sunday and the first time I am sharing it. For my omnivore friends, consider adding cooked ground beef to the mix instead of the plant-based crumbles!
2 tablespoons extra-virgin olive oil
1 onion (diced)
2 garlic cloves (minced)
¼ cup nacho sliced jalapeños
10-ounce bag Beyond Beef Crumbles
2½ tablespoons taco seasoning
1 cup salsa
14-ounce can diced fire-roasted tomatoes
1½ cups shredded Monterey Jack cheese
1½ cups shredded cheddar cheese
¼ cup green onions (sliced)
Tortilla chips (for dipping)
Preheat oven to 400 degrees.
Heat the olive oil in a large cast-iron (or other oven-safe) sauté pan over medium heat. When the oil is hot, add the onion and sauté until tender, about five minutes. Add the garlic and jalapeños and cook until fragrant, about 2 minutes more.
Add the crumbles, taco seasoning, and stir to combine. Add the salsa and tomatoes and bring to a simmer. Simmer for 2 to 3 minutes, stirring occasionally.
Remove the pan from the stove. Add both cheeses in an even layer (one over the other). Bake until the cheese is melted and the chili is bubbly, eight to ten minutes.
Carefully remove from the oven (pan handle will be extremely hot). Let cool for 5 minutes before serving. Garnish with green onions and serve with your favorite tortilla chips for dipping.