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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 just like chili. I’m not going to blame you one single bit. The enchilada sauce has that great southwestern spiciness to it. Adding some ground beef and toppings make it not only a great dip but also a great chili. The beef mixture is also great on corn or flour tortillas, or served on taco shells.
I used my fire-roasted enchilada sauce when I made this dip. The char flavor comes thru, making the tomato sauce oh so much better. I often find myself substituting fire-roasted versions of peppers and tomatoes in recipes. Specially when the recipes call for chiles or jalapenos. You can use canned sauce, also.
I like to use my good ole trusty Dutch oven to make this dip and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!
I also like to top my beef enchilada dip with some green enchilada sauce.
Beef Enchilada Dip
- 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.
Nutritional values are approximate.