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.
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!!
Beef Enchilada Dip
- 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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