Beef Enchilada Dip

SIDE VIEW OF ENCHILADA DIP IN LARGE SKILLET.

Course: Appetizer

Cuisine: Mexican

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: servings

Calories: 285kcal

Author: Platings and Pairings

Take your snacking to the next level with this Beef Enchilada Dip. Beans are layered with ground beef and enchilada sauce, and topped with lots of melty cheese, green onions and a dollop of sour cream.

Print Recipe

Equipment

Large Skillet

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

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.

Nutrition