Take your snacking to the next level with this Cheesy Enchilada Dip. Beans are layered with ground beef and enchilada sauce, and topped with lots of melty cheese.
I’m a fan of enchiladas… A big, big fan of enchiladas. I mean, really, what’s not to love? Melty cheese, a rich, spicy sauce that’s reminiscent of a Mexican gravy, a ‘lil dollop of sour cream to add some tang. It’s all I can do to not just order enchiladas EVERY time I hit up a Mexican joint.
In a hunt to find an easier way to enjoy these yummy goodies at home, without making a whole casserole dish of enchiladas which, guaranteed, would make enough leftover lunches to last me an entire week, I came up with this – Cheesy Enchilada Dip. There’s virtually no assembly, just a little bit of layering. So, you can literally have this on the table in 20 minutes.
Serve it as an appetizer during football season, enjoy it with margaritas for an easy girls night in, or just do as I do, and call it “dinner is done.”
I like to serve it straight out of these mini cast iron skillets, but you can also make this dip in one large casserole dish.
In order to get all this goodness into your mouth, be sure to enjoy it with a substantial chip. I have a bit of an ongoing romance with the Multigrain Tortilla Chips from Food Should Taste Good. Flax, sunflower and sesame seeds add to the distinctively nutty flavor, making this chip a wholesome, dipping option. Plus, they’re non-GMO, gluten-free and Kosher. Real ingredients. Making my choice of eating Cheesy Enchilada Dip for dinner totally, much more, 100% acceptable… Right?
I added beans and beef, because that’s my favorite enchilada combination. However, you can make this dish to suit your tastes. Leave out the beans if you’re not a fan. Use shredded chicken instead of beef. Or carnitas… Carnitas… OOhhhh – Gonna have to give that a try next! How amazing does that sound? Or, you could even go veggie, and top those beans with a layer of roasted butternut squash. Yum!
Are you an enchilada fan? What’s your favorite filling?
- ½ lb. ground beef
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 5 green onions, chopped
- 10 oz. enchilada sauce
- 15 oz. can refried beans
- 4 oz. green chiles
- 1½ cups shredded cheddar cheese
- Salt and pepper
- Sour cream
- Food Should Taste Good Multigrain Tortilla Chips, for serving
- Preheat broiler to high.
- Heat a large skillet over medium-high heat. Once hot, add the ground beef, garlic powder, onion powder, half of the green onions, and season with salt and pepper. Cook, breaking up with a spoon, until well browned. Add the enchilada sauce, green chiles, and season again with salt and pepper to taste. Let simmer 4-5 minutes.
- While beef mixture is simmering, spoon the refried beans into two oven-safe ramekins or mini iron skillets, or you can do this in one oven safe dish. Place the beans under the broiler and allow to heat for 2-3 minutes, until warmed.
- Remove beef mixture from the heat and stir in half of the cheese.
- Spoon this mixture over the heated refried beans, and top with remaining cheese. Place back under the broiler, to allow the cheese to become bubbly and melted. Top with a dollop of sour cream and the remaining green onions. Enjoy.
- Try a Sangiovese with this dish – It’s flavors of roasted peppers, and tomato, are echoed by the enchilada sauce, yet it’s light-bodied and fruit forward enough to not be overpowering.
- A Tempranillo would work well here as well. It’s a mild wine that works well with the spices in Mexican dishes.
This shop has been compensated by Food Should Taste Good. I absolutely love their products and all opinions are mine alone. #FoodShouldTasteGood For more information, visit www.foodshouldtastegood.com.