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. 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.
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.
I also like to top my beef enchilada dip with some green enchilada sauce.
Beef Enchilada Dip
- 1 1/2 pounds ground beef
- 1/2 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.
Nutritional values are approximate.