Cheesy, Beefy Taco Dip with Homemade Tortilla Chips
Cheesy, Beefy Taco Dip with Homemade Tortilla Chips
    Instructions
    1. In a large skillet over high heat, add 2 tablespoons of the butter and mushrooms. Cook until mushrooms are a deep golden brown. Set aside. In the same skillet, add the remaining 2 Tablespoons of butter and onion. Cook over medium heat for 10 minutes, or until onions begin to caramelize. Add poblano chili and cook until chili has softened, about 5 minutes. In the same skillet, add 1 tablespoon of olive oil and cook the beef until browned, about 5 minutes. In a medium saucepot, add the cheeses, taco sauce, diced tomatoes or Rotel, olives, the cooked mushrooms, sautéed onion/poblano chile mixture and beef. Cook and stir over low heat until cheese is melted. Turn heat to low or warm, and make the tortilla chips. Preheat oven to 425 degrees. Stack the corn tortillas and cut into quarters or eights. Repeat with flour tortillas. In a skillet, add one cup of vegetable oil and heat on high. When oil has reached 350 degrees, dip one slice of the corn or flour tortilla into the hot oil. If it sizzles, add remaining tortilla segments, trying not to overlap. (Work in batches if necessary, first the corn and then the flour tortillas.) When golden brown, about 1 minute on each side, remove with spider or slotted spoon and let drain on a paper towel-lined sheet pan. Immediately sprinkle with salt. Serves 8-10