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 makes one of my favorite hot dips to serve during game day activities or anytime.
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.
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!
More Dip Recipes
Here’s my Beef Enchilada Dip recipe. I know you’ll love it.
Beef Enchilada Dip Recipe
Ingredients
- 1 1/2 – 2 pounds ground beef
- 1/2 onion, diced
- 2 cloves garlic, minced
- 2 cups enchilada sauce
- 2 cups grated monterey jack cheese, 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
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.
I added refried beans to make it less soupy! Love this recipe!!
I made this and it came out soupy. What could I have done to avoid that?
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
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…
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.
I love enchilada anything! Yum! 🙂
I’m definatly going to try this dip! Easy, inexpensive, and looks delishious!
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
Just made this. It is amazing!! Perfect!
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!
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!