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! I’ve teamed up with my friends over at GO BOLD WITH BUTTER to bring you this super Cheesy Beef Enchilada Dip! It’s 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!
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.
**Note: If your skillet isn’t big enough, you might notice that there is an excess of liquid in the pan from the beef. I suggest draining it off and then returning the beef to the skillet.**
Stir in the onion and garlic and cook for a minute or two to soften and just until beginning to brown, along with the beef.
Add the taco seasoning, a bit of salt and pepper and the drained green chiles and cook for another minute or so.
**Tip: You can use store-bought taco seasoning mix to make it easier, or you can make a blend yourself at home. Stir together equal parts granulated garlic, granulated onion, paprika, cumin, dried chili and 1/4 teaspoon or so chili powder!**
Stir in the canned red enchilada sauce and the remaining 2 tablespoons butter and bring to a simmer. Allow to cook until slightly reduced and thickened.
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. At this point, the dip is done and you can give it a taste and adjust seasonings accordingly, adding more salt or pepper or even hot sauce as you’d like.
To finish off the dip, and make it a bit more over the top, top with the reserved cheese and cover. Cook until the cheese on top has melted through.
Remove the lid and then top with a giant dollop of sour cream, a scoop of chunky salsa, fresh cilantro and sliced scallions. That’s it! That’s all I wrote.
**Tip: You can also dollop with a scoop of guacamole if you’d like…I’m not a fan of warm avocado so I skipped it, but it’s completely up to you!**
Serve the dip hot, with lots of chips for dipping and of course, a few cold beers or better yet, a couple of margaritas. You can’t go wrong with any of that.
You can also make this dip with ground turkey or even small chunks of chicken that have been browned! Black beans in the dip would also be a great addition! (I’m just trying to give you as many options as possible!)
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.
**Thank you for your continued support of the occasional sponsored post on this site. They help keep the blog going, allowing me to continue to share my recipes with you on a weekly basis. I never want my sponsorships to feel forced, which is why I only partner with companies I feel very passionate about and actually use on a regular basis.**
Cheesy Beef Enchilada Dip
Equipment
- cast iron skillet
- whisk
- wooden spoon
- box grater
Ingredients
- 4 tablespoons 1/2 stick unsalted butter, divided
- 1 pound ground beef
- 1 small yellow onion diced
- 2 garlic cloves minced
- 2 tablespoons homemade or store-bought taco seasoning
- 1 4.5 oz can diced green chiles, drained
- 1 19 oz can 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.
