This beef enchilada dip is warm, cheesy, and loaded with bold Tex-Mex flavor. Made with seasoned ground beef, enchilada sauce, and plenty of melted cheese, it delivers everything you love about enchiladas in an easy, scoopable dip. Perfect for game day, parties, or casual entertaining, this crowd-pleasing appetizer comes together quickly and is always the first dish to disappear.
I’m a fan of enchiladas… A big, big fan of enchiladas. I mean, really, what’s not to love? It’s all I can do to not just order enchiladas EVERY time I hit up a Mexican joint.
Melty cheese, a rich, spicy sauce that’s reminiscent of a Mexican gravy, and a little dollop of sour cream to add some tang.
In a hunt to find an easier way to enjoy enchiladas at home, without making a whole casserole dish of enchiladas which, since it’s just the two of us, is guaranteed to leave enough leftovers for an entire week, I came up with this – Enchilada Dip.
The best part of this delicious dip recipe is that 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 easy 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.”
You can assemble the cheesy dip in one large casserole dish or cast iron skillet, or make individual portions by making it in these mini cast iron skillets.
I like to serve it up with these easy Baked Tortilla Chips or Air Fryer Tortilla Chips.
Want to take things even further? Try serving it up with this cilantro lime crema or chipotle crema on top.
Ingredient notes
- Ground Beef
- Garlic Powder
- Onion Powder
- Green Onions
- Red Enchilada Sauce
- Refried Beans
- Green Chilies
- Cheddar Cheese – Or, try using pepper jack cheese.
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. Make a chicken enchilada dip by using shredded instant pot chicken or a shredded rotisserie chicken instead of beef. You can also swap in ground turkey.
Or try carnitas… Carnitas… Gonna have to give that a try next! How amazing does that sound?
You could even make a vegetarian enchilada dip by topping those refried beans with a layer of black beans, corn kernels or roasted sweet potatoes. Or try swapping out the ground beef for Impossible meat. Yum!
How to make it
- Preheat your broiler to high.
- Brown the ground beef with some garlic powder, onion powder, half of the green onions, and a pinch of salt and pepper. Add the enchilada sauce and green chiles, and let simmer for 4-5 minutes.
- While beef mixture simmers, spoon the refried beans into and 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 with Baked Tortilla Chips or Air Fryer Tortilla Chips.
Tip: You can also make individual enchilada dip appetizers by using individual ramekins or mini cast iron skillets.
Slow cooker directions
- You can also make this cheese enchilada dip in the slow cooker. Simply brown the beef as directed, then add everything to a crock pot and cook on LOW for 1 1/2 – 2 hours, until the dip is hot and bubbly.
Erin’s wine pairings
- 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.
More dip recipes
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Full Recipe
Beef Enchilada Dip
Equipment
Ingredients
- 1/2 pound lean ground beef
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 5 green onions (thinly sliced)
- 1 10-ounce can enchilada sauce
- 1 15-ounce can refried beans
- 1 4-ounce can green chiles
- 1 1/2 cups cheddar cheese (shredded )
- Salt and pepper
- Sour cream
- Tortilla chips (for serving)
Instructions
- Preheat broiler to high.
- Heat a large skillet over medium-high heat. Once hot, add the 1/2 pound lean ground beef, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, half of the green onions, and season with salt and pepper. Cook, breaking up with a spoon, until well browned. Add the 1 10-ounce can enchilada sauce, 1 4-ounce can green chiles, and season again with salt and pepper to taste. Let simmer 4-5 minutes.
- While beef mixture is simmering, spoon the 1 15-ounce can 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.
Notes
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You can also make this cheese enchilada dip in the slow cooker. Simply brown the beef as directed, then add everything to a crock pot and cook on LOW for 1 1/2 – 2 hours, until the dip is hot and bubbly.
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