Print

Kid-Approved Black Cauldron Chili Cheese Dip with Tortilla Bats

kid-approved chili cheese dip - featured image
Print Recipe

A fun and festive Halloween dip featuring a thick, meaty chili base topped with melted cheese and crispy tortilla bats. Perfect for parties and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef (80/20)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) diced tomatoes, undrained (fire-roasted preferred)
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 2 cups shredded sharp cheddar cheese (from a block)
  • 1 cup shredded Monterey Jack cheese (from a block)
  • 6 small corn or flour tortillas
  • 2 tablespoons olive oil or avocado oil spray
  • Salt and chili powder for dusting (optional)
  • For serving: tortilla chips, carrot sticks, celery sticks, bell pepper strips

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the upper third of the oven.
  2. Cook the aromatics: Place a large oven-safe skillet over medium heat. Add olive oil. Once shimmering, add chopped onion. Cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Brown the meat: Add ground beef to the skillet. Break it up with a wooden spoon. Cook for 6-8 minutes until browned. Spoon out excess fat, leaving about 1 tablespoon.
  4. Build the chili base: Add drained black beans, kidney beans, diced tomatoes (with juices), and tomato sauce. Stir well. Add chili powder, ground cumin, smoked paprika, salt, and pepper. Stir again.
  5. Simmer the chili: Bring to a gentle simmer. Reduce heat to low and cook for 10 minutes, stirring occasionally, until thickened.
  6. Make the tortilla bats: While chili simmers, use a bat-shaped cookie cutter to cut shapes from tortillas. Place on a parchment-lined baking sheet. Brush lightly with olive oil and sprinkle with salt and chili powder if desired. Bake for 6-8 minutes until golden and crisp.
  7. Top with cheese: Turn off heat under chili. Sprinkle shredded cheddar and Monterey Jack cheese evenly over the top. Do not stir.
  8. Bake the dip: Transfer skillet to preheated oven. Bake for 12-15 minutes until cheese is melted, bubbly, and starting to brown.
  9. Garnish and serve: Carefully remove skillet from oven. Let cool for 5 minutes. Arrange tortilla bats on top. Serve immediately with tortilla chips and veggie sticks.

Notes

Grate your own cheese for best melting. Do not skip the simmer step to ensure a thick chili base. Watch tortilla bats closely as they burn quickly. For a vegetarian version, swap ground beef for plant-based crumble or extra beans.

Nutrition

Keywords: Halloween dip, chili cheese dip, tortilla bats, kid-friendly, party appetizer, easy chili dip

Find it online: https://dinadinnertable.com/kid-approved-black-cauldron-chili-cheese-dip-with-tortilla-bats/