Cheesy Beef Enchilada Dip
I feel like dips are one of those universal appetizers that you can’t ever really say no to. Especially if cheese is involved, which most dips do require copious amounts of melted cheese. That’s what makes them so good! This Cheesy Beef Enchilada Dip is as if beef enchiladas had a baby with a cheesy dip and the best part is that it’s loaded with all of your favorite taco toppings of choice and of course, served with tortilla chips for dipping! It’s a great appetizer or snack to serve on game days or parties. It also makes for the perfect pot luck dish to bring to your next gathering. Give it a try and let me know what you think!
You can make the dip ahead of time, up until the part where you put the toppings on. Don’t do that until right before serving. You can keep the dip warm covered over very low heat and then add the toppings as directed before you plan on serving the dip.
Cheesy Beef Enchilada Dip
Equipment
- Cast iron
- Cheese grater
Ingredients
- 4 tablespoons unsalted butter divided
- 1 pound ground beef
- 1 small yellow onion diced
- 2 garlic cloves minced
- 2 tablespoons homemade or store-bought taco seasoning
- 4.5 ounces canned diced green chiles drained
- 19 ounces canned red enchilada sauce
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup sour cream
- 1/4 cup salsa
- 2 scallions sliced
- 2 tablespoons fresh cilantro leaves
- chips for serving
Instructions
- Heat a large skillet over medium-high heat, with 2 tablespoons butter. Once melted, add in the ground beef and begin break it up with a wooden spoon. Cook until no longer pink and just beginning to brown, about 5 to 8 minutes. Drain excess liquid.
- Stir in the onion and garlic and cook for a minute or two to soften. Add the taco seasoning, and green chiles and cook for another minute. Add the enchilada sauce and remaining 2 tablespoons butter and bring to a simmer. Reduce heat to low and stir in most of the cheese (reserving about a tablespoon of each for topping) until melted through, about 5 minutes. Top with the reserved cheese and cover; cook until the cheese on top has melted.
- Remove from the heat and top with sour cream, salsa, scallions and cilantro. Serve hot with chips for dipping. Enjoy!
