Cheesy Beef Enchilada Dip
Beef enchiladas turned into a delicious and addicting cheesy dip that is perfect as an appetizer or snack for parties and weekend get-togethers!
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.