Beef Enchilada dip has all of those amazing enchilada flavors we love in an easy scoopable dip!

If you love Enchiladas and you love dip, then you’ll LOVE this Beef Enchilada Dip! Made with ground beef, the secret ingredient is refried beans which makes it gorgeously creamy and dip-like.

Tortilla chip with Beef Enchilada Dip on it, with pan of dip in background

The Genesis of This Enchilada Dip

As the cook, I declare it my right to do as much taste testing as I deem “necessary”. The problem, however, is that when I’m making Beef Enchiladas, the amount of taste testing I do of the fragrant creamy filling is far more than necessary. To the point that I am sometimes short on filling for my enchiladas and one day as I scooped up “just one more taste” of the Enchilada filling, it finally dawned on me…..if I love Enchilada filling that much, why don’t I just turn it into a DIP???

So I did. :-)

The Secret Enchilada Dip Ingredient

Creamy, cheesy, loaded with flavor and baked to golden perfection. It’s basically made the same way I make my filling for Beef Enchiladas, but I make it a little looser so it’s easy to scoop up without the corn chips breaking.

The secret ingredient? Refried beans. Seriously, I swear! It makes this dip beautifully creamy, much creamier than just making this with enchilada sauce!

Beef Enchilada Dip in a skillet

Beef Enchilada Dip: Additions & Substitutions

  • Add black beans to fill it out a bit and for added texture. Otherwise this is just 100% beef.
  • Corn is a wonderful addition to this – and even adding some other vegetables like sautéed diced zucchini and red peppers.
  • Add in some chopped jalapeno or extra hot sauce to add some heat.
  • Ground Beef can be substituted with any kind of ground meat (such as turkey or chicken).

How to Store Enchilada Dip

  • Make Ahead: Another reason I love this dip is that it is GREAT for making ahead! Make it up to 3 days in advance, then just top with cheese and bake to reheat. Promise me you’ll serve it warm.
  • Leftovers: Leftovers can be kept for up to 4 days in the refrigerator.

Completed Enchilada Dip Recipe

More Cheesy Dip Recipes

Tortilla chip with Beef Enchilada Dip on it, with pan of dip in background
5 from 12 votes↑ Click stars to rate now!
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Beef Enchilada Dip

All the flavours you know and love about Beef a hot bubbly dip! 
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Author Nagi


  • 2 teaspoon oil
  • 2 cloves garlic minced
  • 1 onion finely chopped
  • 1 lb ground beef
  • 2 tablespoons taco seasoning
  • 14 - 16 oz can refried beans
  • 10 oz Enchilada sauce 1 can, (I use Medium Mild Old El Paso)
  • 14 oz black beans drained
  • 2 cups grated Montery Jack or Cheddar Cheese
  • cilantro for garnish


  • Preheat oven to 350°F.
  • Heat oil over high heat in a skillet. Add garlic and onion, cook for 3 minutes until translucent.
  • Add beef and cook, breaking it up as you go, until it changes from pink to light brown.
  • Add taco seasoning and cook until beef is browned.
  • Add refried beans and Enchilada sauce. Cook for 5 minutes or until thickens to your desired consistency. Stir through black beans.
  • Transfer to a heatproof bowl.
  • Top with cheese then bake for 15 minutes or until bubbly and golden.
  • Serve warm with corn chips, garnished with cilantro if desired!
5 from 12 votes

Nutrition Information

Calories: 186 | Carbohydrates: 11g | Protein: 16g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 338mg | Potassium: 276mg | Fiber: 3g | Sugar: 2g | Vitamin A: 310IU | Vitamin C: 1.3mg | Calcium: 156mg | Iron: 1.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer
Cuisine Tex Mex
Beef Enchilada Dip with a title
Beef Enchilada Dip with title


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Most of this stuff folks probably already have on hand. I’ve been making this with the addition of Mexican rice as my enchilada filling for years. Even folks who say they don’t like beans love it.5 stars

  2. Everyone raved about my bean dip last weekend and asked me to make it again this weekend. Cooked it in a cast iron skillet so I could throw it in the oven once I was done on the stove.5 stars

  3. I made this recipe exactly as written and it is quick, easy, and delicious! If it’s possible, it’s even better the second day. We will definitely be making this one again.5 stars