Beef Enchilada Dip makes a perfect warm, meaty, cheesy and delicious dip. If you love enchiladas, then this dip is definitely for you!

Beef Enchilada Dip Recipe from addapinch.com

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

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.

 I promise. It is in serious demand.

Beef Enchilada Dip Recipe from addapinch.com

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

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.

There have been so many occasions that I’ve made this dip as an appetizer and then we’ve decided that it is all we wanted for our supper. It’s pretty easy to see why it can go either way! So full of flavor, this meaty dip works perfectly fine as an appetizer or more! It is amazing either way!

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

Beef Enchilada Dip Recipe

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.
4.7 from 20 votes

Review Recipe

Print Recipe

Prep Time3 mins
Cook Time10 mins
Total Time13 mins
Servings: 8
Author: Robyn Stone | Add a Pinch

Ingredients

  • 1 1/2 - 2 pounds ground beef
  • 1/2 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

Instructions

  • 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.
  • Top with sour cream and serve with tortilla chips.
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Enjoy!
Robyn xo

 

 

 

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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86 Comments Leave a comment or review

  1. I made this for a sorority meeting. Everyone loved it. 2 Lbs ground beef and 1 can enchilada sauce. I couldnt add onions,

    1. In the recipe itself the words enchilada sauce are in blue. Click those words. It is a link to the enchilada sauce recipe. =)

  2. Wondering how this would work in a crock pot? Cook beef, garlic, onions… Then mix in crockpot? Be nice to keep it warm for a pot luck situation!

    1. I was just thinking the same thing as I read the recipe. Sounds like a great potluck dish if it works well in the crock pot.

  3. You said that montery jack or cheddar could be used. Which cheese did you use when you made the dish that’s shown above? If you used cheddar, was it sharp or mild?

  4. I added 1/2 a can of rotfl to this, a dash of cumin salt and pepper, plus garlic powder and about a quarter package of taco seasoning. Topped it with Mexican cheese. Put it in the crockpot for a gathering of friends. Really good.

  5. This was a tasty, easy recipe. I added some rotel with chilies and lots of taco toppings. I found it helped to let the dip congeal a little while after cooking. Thanks for sharing!

    1. Hi Katrina,
      Each recipe makes around 8 servings, depending on the serving sizes people eat. So if you go by this, you’d want to make 4 recipes. If you are serving other heavy appetizers with it, you might not need to make 4 of them. It’s delicious and I hope you and your group enjoy it as much as my family does! Thanks!

  6. I made the sauce this afternoon with intention of using it in the Enchalada dip. It’s quite tasty. I’m making it for a party this Saturday. Will let you know how it goes

  7. I made this recipe three times when my husband and I were living in the Middle East. It’s soo good. I followed the recipe except for one thing. I used smoked meat, which I smoked myself. OMG. It took it to a whole new level. So, so good. By the way, one time, I used smoked camel meat. Yes, camel meat. (It’s white meat, just like lean pork, but has the texture of beef.) I asked my husband to take some to his Arab work colleague, who shared it with his wife, and both loved it. Thank you for sharing this recipe with us.

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