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
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.
- 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: 286kcal | Carbohydrates: 5g | Protein: 18g | Fat: 21g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 602mg | Potassium: 216mg | Fiber: 1g | Sugar: 4g | Vitamin A: 547IU | Vitamin C: 2mg | Calcium: 178mg | Iron: 2mg
Nutritional values are approximate.
I love my Char-Broil Big Easy. It gets a workout on a regular basis. Usually, it’s loaded with poultry or on occasion, ribs. This time I set out to try something totally new: fire-roasted eggs. Why? Because I wanted to make a batch of egg salad, that’s why! Fire-Roasted Eggs on the Char-Broil Big Easy are a new and different way to use the oil-less fryer.
Fire-Roasted Eggs on the Char-Broil Big Easy turned out to be pretty time-sensitive. I needed just 8 eggs for my egg salad, but I put few extra into the basket to test as I went so I could get the timing down. It was a cloudy, breezy day, about 60 F out. Different weather conditions could cause your eggs to cook quicker… or slower.
After 12 minutes I had the perfect soft-cooked egg. A little runny yoke. Perfect for dipping bread into.
After 15 minutes the eggs were the equivalent of soft-boiled. Almost on the edge of hard-boiled. If I’d gone much longer I suspect they’d either be way overcooked or explode. That’d be a mess.
I let the eggs rest for 5 minutes then put them into cold water and shelled them. Minutes later I’m enjoying a nice egg salad sandwich.
Did you know you can make your entire breakfast on your Big Easy, not just roasted eggs? Make bacon, breakfast sausage, and breakfast cups!
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
Fire-Roasted Eggs on the Char-Broil Big Easy
This time I set out to try something totally new: fire-roasted eggs. Why? Because I wanted to make a batch of egg salad, that’s why!
Servings 10 eggs
Fire up your Big Easy and let it get hot.
Place eggs in bottom of the Big Easy basket. Do not overcrowd. I do not recommend using the Big Easy Bunk Basket as the top of the cooker cooks at a different temperature than the bottom.
Insert basket into the Big Easy and cook eggs. You might want to test an egg after 12 minutes to get a feel for how long you’ll need to cook them.
When done, remove eggs and let rest 5 minutes then transfer to cold water to cool. Remove shells and enjoy!
Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
Nutritional values are approximate.