Top the chips with half of the beef mixture. Top the beef with another 1 cup of chips and 1 1/2 cups of the shredded cheese. Repeat layers, using the remaining beef, chips and cheese.

Add ground beef; cook 8 to 10 minutes, breaking into 3/4 inch crumbles and stirring occasionally. Add cheese dip and salsa; cook and stir about 3 minutes or until mixture is heated through. 2.

I then mixed in the cooked ground beef until it was coated and topped the whole thing with a handful of Mexican-blend shredded cheese and just enough shredded ghost pepper cheese to bring the heat.

The dish, featured in “The Complete Plant-Based Cookbook” (America’s Test Kitchen, $35), is topped off with sautéed poblano pepper, onion, garlic and browned and crumbled plant-based beef.

Spice things up with an easy three-ingredient nacho beef dip that can be prepared ahead of time, warmed in a skillet on the grill and served with chips. 7. Your grill is just a fancy stovetop.

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