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Beef Enchilada Dip
It’s ok if after you make this beef enchilada dip you decide to put down your tortilla chip and grab a spoon and eat it like chili. I’m not going to blame you one single bit.
Course Appetizer
Cuisine American
Keyword dip, southwestern
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
Servings 10
Calories 286 kcal
1 ½ pounds ground beef ½ medium onion diced 2 cloves garlic minced 2 cups enchilada sauce I used my fire-roasted enchilada sauce 2 cups cheese grated . Monterey Jack or cheddar cheeses work best sour cream for garnish pickled jalapenos diced, for garnish Tortilla chips for serving
Brown the ground beef in a large skillet over medium-high heat.
Drain most of the fat and add the onion and cook until just tender.
Add the garlic and cook another minute.
Turn off the heat.
Stir in the enchilada sauce.
Sprinkle with the cheese..
Cover and wait until the cheese melts, 2-3 minutes.
Serve topped with sour cream and diced jalalpenos, with chips for dipping.
Calories: 286 kcal | Carbohydrates: 5 g | Protein: 18 g | Fat: 21 g | Saturated Fat: 10 g | Trans Fat: 1 g | Cholesterol: 72 mg | Sodium: 602 mg | Potassium: 216 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 547 IU | Vitamin C: 2 mg | Calcium: 178 mg | Iron: 2 mg