Beef Enchilada Dip
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If you love Enchiladas and you love dip, then you’ll LOVE this Beef Enchilada Dip! Everything you know and love about Enchiladas, in a hot bubbly dip. Made with ground beef, the secret ingredient is refried beans which makes it gorgeously creamy and dip-like.
How to Make Beef Enchilada Dip
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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 the enchiladas, so I end up with 7 plump and 1 rather sad, thin Enchilada.
Aren’t I a disgrace? :-)
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. :-)
Creamy, cheesy, loaded with Mexican flavours, 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!
I also like to add black beans to fill it out a bit and for added texture. Otherwise this is just 100% beef….and I found it a little too much, to be honest. :-)
I think that corn would also be a wonderful addition to this – and even adding some other vegetables like sautéed diced zucchini and red peppers.
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.
And promise me you’ll serve it warm. There is no other way!!
- 2 tsp oil
- 2 garlic cloves , minced
- 1 onion , finely chopped
- 1 lb ground beef
- 1 packet taco seasoning
- 14 - 16 oz can refried beans
- 10 oz can Enchilada sauce of choice (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 350F.
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!
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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