Step 1
Preheat the oven to 325°F.

Step 2
Dry the short ribs well and season with salt and pepper. Heat a sauce pan over medium-high heat, add the oil and brown the short ribs well on all sides, then add the onion and garlic and cook 5 minutes until tender.

Step 3
Add the canned tomatoes and beef broth and bring to a boil, then cover and place in the oven for 3 hours until fork tender. Remove from the oven and increase temperature to 375°F.

Step 4
Remove the bones and excess fat from the short ribs, shred the meat and return to the pot and set aside.

Step 5
Mix the Bean Dip and Tostitos Toppers™ Fire Roasted Red Chile Sauce and spread evenly in the bottom of an 8-inch cast iron skillet, then top with a layer of the chile con queso and grated cheddar. Top with the short ribs in sauce.

Step 6
Bake in the oven for 20 minutes until bubbling well, top with Cotija and green onions and serve with your favorite TOSTITOS^® Tortilla Chips for dipping.