Beef & Chili Cheese Chip Dip

Easy Stovetop Skillet Recipe for After School Snacks

Posted by Sharon

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This nacho dip works great as a kid-friendly appetizer or an after-school snack. Place the dip on the table with nachos, thick corn chips, or “scooper” chips.  Add toppings such as sour cream, diced olives, or diced onions depending on your children’s tastes.  If you are serving to smaller children, the green chilies may be removed or used as a topping on the side.


  • 1 lb. lean ground beef
  • 1 small onion, chopped
  • 1 (19 oz.) can tomato soup
  • 1 (15 oz.) can chili beans, non-drained
  • 1 (4.5 oz.) can green chilies, chopped
  • 1 C frozen whole kernel corn
  • 1 (4 oz.) bag Cheddar cheese, shredded


Crumble the beef into a skillet placed over medium high heat. Stir in the chopped onions. Cook 7 minutes or until the beef is browned through, stirring often. Pour the soup into the skillet and stir to combine. Add the chili beans with their juice, green chilies, and corn, and stir to blend in. Bring the mixture to a boil over medium high heat. Reduce the heat to medium and, stirring often, cook 10 minutes or until the sauce thickens and it is heated through. Sprinkle the cheese over the top and cook an additional 3 minutes or until the cheese begins to melt. Makes 12 servings.

Preparation Time:  approximately 20 minutes
Cooking Time:  approximately 20 minutes
Total Time:  approximately 40 minutes

Nutritional Information per cup:  (approximate values)
Calories 600; fat 32 g; sodium 1,750 mg; carbohydrates 45 g; sugar 10 g; protein 37 g.

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