This Beef Enchilada Dip is a substantial appetizer brimming with beef, beans, enchilada sauce, and plenty of melted cheese. A crowd-pleasing dip that’s guaranteed to be a hit at your game day party.
To say we like warm, cheesy dips around here is an understatement. There isn’t an occasion that goes by that doesn’t warrant at least one of these irresistible dips on the menu.
Whether it’s my Slow Cooker Chicken Enchilada Dip, Cheesy Bean Dip or classic Rotel Chili Cheese Dip, everyone loves them!
If you’re looking for a Super Bowl snack, this Beef Enchilada Dip is a fun, easy choice that has game day written all over it. Serve it with a big bowl of tortilla chips or Frito’s scoops and plenty of cold beer.
I could seriously make a meal out of this substantial, beefy dip.
Recipe Highlights
- Pantry Staples: This recipe has a short list of easy to stock ingredients. Make use of canned products to make it so easy!
- Quick: It takes 15 minutes or less to have this dip ready for the oven and another 15 minutes to bake.
- Make Ahead: You can get the prep out of the way earlier in the day or a day in advance.
- Substantial: It adds a hearty element to your party menu. A great benefit when serving a crowd.
Ingredient Notes
- Ground beef: 90% lean ground beef.
- Canned beans: I love this dip with pinto beans but you can substitute black beans, if you’d like.
- Enchilada sauce: While I love my homemade Red Enchilada Sauce, this recipe is all about being quick and easy. Do yourself a favor and use a can of store-bought enchilada sauce. My hands down favorite is Hatch Mild Red Enchilada Sauce. Go with a medium or spicy sauce if you want some heat.
- Cheese: A mixture of shredded sharp cheddar cheese and Monterey Jack cheese.
- Diced green chiles: A small can, drained.
- Seasoning: I always have a jar of my Homemade Taco Seasoning Mix in my pantry. You can go with a store-bought blend, but the flavor you get with homemade spice mixes is SO much better.
- Optional toppings: Load the dip up with anything and everything that you like on a plate of gooey enchiladas. We like sour cream, diced tomatoes, green onion, cilantro, and sliced black olives.
- For serving: Tortilla chips or Frito’s Scoops.
How to Make Beef Enchilada Dip
- Beef enchilada mixture: Cook a pound of ground beef in a large skillet, breaking it up with a spoon as it cooks. Drain the grease, then stir in the enchilada sauce, taco seasoning, beans, and green chiles.
- Add cheese: Stir in half of the shredded cheese and remove the pan from the heat.
- Baking dish: Pour the mixture into a baking dish.
- Bake: Top with the remaining cheese and bake in a preheated 375 degree F oven for 15 minutes, or until the cheese is melted and bubbly. Remove from the oven and allow it to cool for about 5 minutes.
After the dip has cooled and settled a bit, garnish it with your favorite toppings and serve it with tortilla or corn chips (or both!).
Make-Ahead Instructions
- Prepare and refrigerate: Make the beef enchilada mixture as directed and after transferring it to a baking dish, allow it to cool a bit. Cover and refrigerate the dip and shredded cheese for the topping separately, for up to 24 hours.
- Rest: When you’re ready to bake it, allow it to rest on the kitchen counter for 30 to 45 minutes to take the chill off.
- Top and bake: Top with cheese and bake as directed, allowing for a little extra time to heat through.
More Hot Dip Recipes You’ll Love
- Artichoke Dip
- Cheesy Hot Crab Dip
- Buffalo Chicken Dip
- Easy Queso Verde
- Browse my entire collection of dip recipes for more ideas!
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Beef Enchilada Dip
Ingredients
- 1 pound 90% lean ground beef
- 15 ounce can mild red enchilada sauce, (I use Hatch brand)
- 2 teaspoons Homemade Taco Seasoning Mix, (or a store-bought blend)
- 16 ounce can pinto or black beans, rinsed and drained
- 4 ounce can diced green chiles, drained
- 2 cups shredded cheese, divided (I used sharp cheddar and Monterey Jack)
Optional Toppings
- 2.25 ounce can sliced olives, drained
- 3 green onions, thinly sliced
- 1 roma tomato, diced
- 2 tablespoons chopped cilantro
- 3 tablespoons sour cream
Instructions
- Preheat oven to 375 degrees F.
- Brown the ground beef in a large skillet over MEDIUM heat. Cook and stir until crumbled and no pink remains. Drain the grease from the pan and return it to LOW heat. Add the enchilada sauce, taco seasoning, beans, and green chiles and stir to combine. Stir in 1 cup of the shredded cheese and remove the pan from the heat.
- Pour the mixture into a baking dish and top with the remaining cheese. Bake for 15 minutes, or until the cheese is melted and bubbly. Remove from the oven and allow it to cool for about 5 minutes.
- Garnish with the toppings of choice and serve with tortilla chips or corn chips.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This post was originally published on May 2, 2015. It has been updated with new text and images.
I like your recipes, but don’t see where I can share to F.B. for friends ?? This would be nice to do. When I really like something I am a sharing person..Thank you!
Hi Trudy. My social media sharing icons are located at the top and bottom of each post. Thanks so much for asking – I appreciate your shares! 🙂
You are too kind, dear lady. I can only write when I have inspiration, for that, I have you to thank,
Ya know what I love about enchiladas? That sauce with the layer of cheeeeeese floating on it that surrounds the enchilada. Sometimes, I just forget about the enchilada for a little bit, and scoop that sauce n’ cheeeeeese up with a chip, and slurp that down like it’s a Bluepoint oyster.
So, here you’ve made a DIP out of it, with all the essential enchilada-ness ensconced therein!
Can I ever thank you enough?
You have a fabulous knack for describing food, RL. I think you are missing your calling as a food writer! 🙂