Cheesy Beef Enchilada Dip takes your snacking to the next level. 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? 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 – Cheesy 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.
Want to take things even further? Try serving it up with this cilantro lime crema or chipotle crema on top.
Enchilada Dip ingredients:
- Ground Beef
- Garlic Powder
- Onion Powder
- Green Onions
- Red Enchilada Sauce
- Refried Beans
- Green Chilies
- Cheddar Cheese
I used my favorite Cabot Extra Sharp Cheddar Cheese in this recipe. It gets so perfectly melty and packs so much flavor!
Not only is Cabot cheese delicious, but there’s the added bonus that they are a farmer-owned co-op that’s B-corp certified. Something I can totally get behind!
If you’d like to make your dip a bit more spicy, try swapping out the extra sharp cheddar for Cabot Pepperjack Cheese or Cabot Habanero Cheddar Cheese. The habanero is my personal favorite for snacking on! It’s got a good amount of heat to it if you love spicy things!
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!
Are you an enchilada fan? What’s your favorite filling?
Slow Cooker Enchilada Dip:
- You can also make this 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.
Wine pairings for enchiladas:
- 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.
If you loved this Enchilada Dip recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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More dip recipes:
- Greek Yogurt Ranch Dip (3-Ingredient!)
- Corn Queso Dip
- Artichoke Queso Blanco
- Whipped Feta
- Tahini Yogurt Sauce
- Baked Goat Cheese
Cheesy Enchilada Dip
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 shredded Cabot Extra Sharp Cheddar Cheese
- 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 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.
Nutrition
I teamed up with Cabot to bring you this post. As always, all opinions are my own.
These would be perfect for all the post-holiday football we’ll be watching in the next week! Thanks for the recipe!
Of course Catherine – Perfect Football Food! Happy holidays!
This looks delicious! Perfect with the tortilla chips I have leftover from NYE – think I’ll be making it for dinner one night this week!
A girl after my own heart Kathryn!