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

 

 

 

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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87 Comments Leave a comment or review

  1. Just found this recipe and it looks so delicious! I love enchiladas and in a dip form it sounds even better!

  2. 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!

  3. 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.

  4. 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.
    Thanks~

  5. This would be totally perfect for a party! I believe it would be a huge hit. It looks delicious. Thanks for sharing.

  6. 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

  7. 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.

    1. 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!

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

  9. uh oh! Boy, does this sound fabulous! Never occurred to me to make a dip with enchilada sauce, thank you, I know this will be a favorite!

  10. 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!

  11. 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!

  12. 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!

    ~Stephanie

  13. 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.

    1. 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!

      Thanks!
      Robyn

    2. 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…

  14. 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.

  15. 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.

  16. 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!

  17. Oh, this sounds soooo good! I can’t wait to make it:)
    Your pics are awesome

  18. 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!

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  20. 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!!!

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

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

  23. 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!!

  24. 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?

    1. 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!

  25. 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

  26. 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!

  27. 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

  28. 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.

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

  30. I think I would finish this dish to take to a party or to serve at home by Pour into a Pam sprayed casserole dish the stir in enchilada sauce and top with grated cheese. Cover and heat in oven or microwave to allow cheese to melt. I think this will be going with me to our next family Christmas Eve Party…..Don’t think I can wait that long to try it but since I live alone, I will be sharing with a neighbor. Thanks for this wonderful recipe.

  31. 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. =)

  32. 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.

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  34. 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?

  35. 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.

  36. 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!

  37. 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

  38. 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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