Beef Enchilada Dip Recipe

Beef Enchilada Dip makes one of my favorite hot dips to serve during game day activities or anytime during, really.

Beef Enchilada Dip | ©


So easy to pull together, this beef enchilada dip is really a crowd favorite whenever I serve it. I think you’ll find that once you begin making it, the more requests you’ll get to bring it along for parties and events.

Beef Enchilada Dip | ©


I promise. It is in serious demand.


Beef Enchilada Dip | ©


But you know, what’s not to love about all that deliciousness? YUM!


Beef Enchilada Dip | ©


You’ll want to keep a few of the ingredients on hand so that you can make this beef enchilada dip whenever the urge strikes you. And believe me, that’ll be more often than you could imagine.


Beef Enchilada Dip | ©


Here’s my Beef Enchilada Dip recipe. I know you’ll love it.


4.7 from 14 reviews
Beef Enchilada Dip Recipe
Prep time
Cook time
Total time
Beef Enchilada Dip makes a perfect warm, meaty, cheesy and delicious dip. If you love enchiladas, then this dip is definitely for you! Get this simple beef enchilada dip for your next event.
Serves: 8
  • 1½ - 2 pounds ground beef
  • ½ medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups enchilada sauce
  • 2 cups grated Monterrey Jack or cheddar cheese
  • Sour Cream (optional)
  • Tortilla Chips (optional)
  1. Brown ground beef in a large skillet. Drain. Add in onion and garlic and cook until tender, about 3 minutes. Stir in enchilada sauce and top with grated cheese. Cover and allow cheese to melt, about 3 more minutes.
  2. Top with sour cream and serve with tortilla chips.


Robyn xo



Beef Enchilada Dip | ©


  1. 12


    I am SO making this on the weekend for football! I may even make a post – I would like to link back to you if you don’t mind……….this is a recipe that must be shared with everyone, don’t you think? I’ll take my own pix and do my own directions but this is going to be awesome!

  2. 13

    Royce Robertson says

    Thank you so much for this recipe and for sharing. Always on the lookout for dips, etc during football season. Also, thank you for the ability to print your recipes from your site. Unable to write them out due to arthritis. Much appreciate it.

  3. 15


    I wish I could make this for my tea party this weekend. I would break all the rules of afternoon tea. Instead I will wait and make it for my birthday Mexican Fiesta Party.

  4. 17

    Denise says

    Someone just told me about your blog and also “Cooking With Mr. C.” on Facebook also a blog. I just “Liked” his Facebook page and came to your site. It’s terrific. I love when people share blogs with each other. Denise

  5. 18

    Michele says

    I made this, but thought it was a bit bland. Made it a 2nd time and added a packet of taco seasoning to the meat first. Also, used a little less enchilada sauce so it wasn’t so soupy. Great dip though! Thanks for sharing the recipe.

    • 19

      Maddie says

      I agree that adding a packet of taco seasoning really adds to the flavor! I had much closer to 2 pounds of hamburger, so I actually added a bit more enchilada sauce and it came out a nice consistency. I also added an extra cup of cheese too, so that really helped make it thicker. I loved that it was meaty enough that we could eat on tortilla chips, or on mini tortillas as a whole meal instead of just an appetizer!

  6. 21

    Susan says

    Bland? You’ve gotten to be kidding!! Just made this and it’s absolutely delicious!! Thank you for the excellent recipe, Robyn!!

  7. 23

    Wendy Hampton says

    This is sooooo good! I was just thinking I could get the sauce, shredded meat, cheese and tortilla chips at the neighborhood Mexican Take Out if I run into a time crunch and I won’t have to panic the next time I need something to take to an “emergency party”. What a great idea this is and so hot and gooey!

  8. 24

    Marianne says

    I took the advice of another reviewer and added a little taco seasoning because I used ground turkey which can be a little bland. I didn’t use the whole pkg., just about 3 teaspoons. I also found it to be a bit too soupy but also salty. It does not seem salty on its own, but once you add the cheese and corn chips, it was just too much salt for me. So I took the leftovers (about 2 cups) and added two idaho potatoes diced small, another teaspoon of taco seasoning (my own salt-free homemade, this time) and a couple tablespoons minced bell pepper and let it cook until the potatoes were tender. Bingo! It was so tasty I plan to make it again this way. Glad I found this recipe!

  9. 26


    These look so delicious that you have my mouth watering right now! YUM! I would make it without the onions, but goodness gracious so yum looking! Beautiful pictures, too!


  10. 29

    JEN C says

    I made this a few days ago. It came out a bit soupy for me too, but I figured it’s because I only used 1 lb of ground beef but 2 cans of sauce (a little more than 2 cups). Hubby said it tasted fantastic anyways. The reheated leftovers weren’t soupy at all. He ate it 3 days in a row and asked me to make more.

    • 31


      Hi Douglas,
      Sorry it was a bit soupy for ya. I’ve gotten emails from those who have had similar results using a canned enchilada sauce and then others who haven’t had problems at all. I think it may have something to do with the different varieties. I think next time, cut back on the enchilada sauce, especially if you are using canned, and see how that does for you. Let me know!


    • 32

      Movie Chef says

      Also, remember that the leaner the ground beef, the better! If you happened to use a 70/30 beef, once it is browned doesn’t necessarily mean the grease is gone after the first draining. As it continues to cook with the onions and garlic the grease continues to be released from the beef. And that grease will keep the enchilada sauce from thickening up. Just a tip…

  11. 34

    Nikki Robinson says

    I made this for the Superbowl and it was a smash hit. I made 2 changes. First I bought Pace enchilada sauce. Second I made 2 different ones. The first with beef and the second one with deer meat. Now I don’t eat meat so I can’t speak personally but my fiance and his family does. They LOVED the one with the deer meat more than beef but both were an absolute hit.

  12. 35

    Jessica says

    I’d love to make this for a potluck at work. Do you think if I browned the meat + onions and then added that with everything else to a crockpot on low or warm that it would turn out ok? It has to stay warm for most of the day.

  13. 36

    Cindy says

    I made this with chicken & green chili enchilada sauce. I browned the chicken on both sides. Removed from pan, cut into small pieces, put it back in the pan with onions& garlic. When it was done I used a hand blender to chop the chicken pieces smaller. I then added the enchilada sauce & cheese. Very good!

  14. 38

    Gin says

    Trying to convince my husband to kick wheat out of his diet. This will surely be a recipe that will help convince him he can still eat good food! Thanks!

  15. 39

    LouEllen says

    Stumbled upon this recipe….looks great…but…I have no chips and not making a run to town…so I made grilled stuffed burritos with this as a filling…rice and beans on the side…hello…yum!!!

  16. 40

    Kim Honeycutt says

    Don’t know how I missed this one before. Thanks for sharing it again! You know I’m pinning it!

  17. 41

    Misty says

    I am wondering if you have suggestions on making this in a crockpot so it can be easily taken to potlucks.

  18. 42

    Julie C says

    Just wondering. Does this get served in the skillet itself?? It seems to me if you transfer into a nice serving dish it will ruin the nice look. Or maybe if you do transfer to another easier to tote serving dish you could just melt more cheese on top. Just a thought. I’m also wondering about putting in crockpot to be kept warm at parties?? Anyone try either of these?? Let me know but it looks delicious!!

  19. 45

    Crystal says

    I only recently learned how too make chicken enchiladas so I’m sorry that this is a dumb question but… What type of enchilada sauce do you use? I use the green chile enchilada sauce for chicken. Do you use the red for beef?

    • 46

      Maddie says

      I would say whatever is your preference! I use the red for chicken enchiladas and beef because I prefer that. I’m not a big fan of green. If you think green tastes better, try it with that!

  20. 47

    Letoya says

    I’m. Totally makin this for my baby shower tomorrow!!!!!!! II was trying to think of something good and inexpensive to make and I’m sure this will be a hit!! I think I’ll sit out ssalsa and lettuce to top it off!!! Thanks

  21. 51


    I swear, every one of your recipes is a hit! We are having a lazy summer dinner tonight and this is the main dish. Yum!

  22. 52

    Sunny says

    I made this a couple weekends ago for a pool party a friend was having. It was a hit. Everyone wanted the recipe for it. Instead of using 2 lbs of Beef I used 1 lb of beef and 1 lb of Festive Taco seasoned Turkey (I purchased it at Wal-mart in the freezer where all the ground Turkey is, usually in the freezers in the middle). It added a little more flavor to it. I also went to the Bedford Farmers Market and purchased spicy flavored Chips to go with the Dip. Everyone love the chips with the dip.

    I am making this again for two 4th of July parties I am attending this year. If it is a hit at both parties I may make this my signature dip. But not give out the recipe to anyone….lol

  23. 53

    Tyler Leavitt says

    I loved this recipe. My buddies and I have been wrecking it all night. Only thing that I would add is some Chili Powder or maybe some Cayenne Pepper for some spice. I also used medium spiced enchilada sauce. B-E-A-UTIFUL.

  24. 54

    Tyler Leavitt says

    Also I added some corn fresh off of the cob. Sorry. Forgot to give this stars in my first comment but… 5!


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