Beef Enchilada Dip Recipe

90 Comments

4.84 from 25 votes
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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.

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 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!

More Dip Recipes

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

Beef Enchilada Dip Recipe

4.84 from 25 votes
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.
Prep Time: 3 minutes
Cook Time: 10 minutes
Total Time: 13 minutes
Servings: 8

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

Calories: 362kcal | Carbohydrates: 2g | Protein: 30g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 101mg | Sodium: 325mg | Potassium: 383mg | Fiber: 1g | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 5mg | Calcium: 214mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




90 Comments

  1. Filomena says:

    5 stars
    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.

    1. Robyn Stone says:

      I’m so glad you and your friends enjoyed it, Filomena! Thanks!

  2. Beth says:

    Has anyone made this in a crock pot? Did it turn out?did you double or triple it.

  3. Stephanie Crunkhorn says:

    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

  4. Katrina says:

    How many recipes of this would you recommend for a group of 50?

    1. Robyn Stone says:

      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!

  5. Lisa says:

    4 stars
    Just made this and it is very yummy I also added a can of diced green chiles, cumin and garlic salt.

    1. Robyn Stone says:

      So glad you liked it Lisa! Thanks so much!

  6. Maria says:

    5 stars
    thanks for posting this great recipe, we tried it last weekend.

  7. Christine says:

    4 stars
    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!

  8. Rachel Bolen says:

    What size pan do you use to bake it in?

    1. Bonnie Berger says:

      There is nothing to bake. It is a dip.

  9. Janet says:

    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.

  10. Ronald says:

    is good with Velveeta cheese too