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 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?
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!
Could the garlic cloves be substituted with garlic powder?
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!!
It is great served straight from the skillet.
I am wondering if you have suggestions on making this in a crockpot so it can be easily taken to potlucks.
Don’t know how I missed this one before. Thanks for sharing it again! You know I’m pinning it!
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!!!
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!
Oh, this sounds soooo good! I can’t wait to make it:)
Your pics are awesome
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!
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.