Ground Beef Enchilada Dip
This Ground Beef Enchilada Dip is creamy, cheesy and full of the Mexican flavors you find in your favorite enchiladas. It’s a delicious appetizer or snack to feed a crowd this holiday season.
Servings: 8 servings
Ingredients
- 2 cloves garlic
- 1 pound ground beef
- 1 teaspoon onion powder
- 1 14- ounce can red chile enchilada sauce
- 4 ounces cream cheese
- ½ cup sour cream
- 2 cups freshly shredded cheddar jack cheese or any combination of the two
- 1 tablespoon Sliced olives
- Salt & Pepper
- 1 tablespoon scallions or cilantro for garnish
- Tortilla chips for serving
Instructions
- Preheat oven to 375 degrees F.
- Heat a large oven-proof skillet (like cast iron) over medium heat. Add ground beef, onion and garlic. Season with salt and pepper. Continue to cook, breaking up chunks beef as you go, until meat is no longer pink. Drain as much grease as possible from the pan (I like to use paper towels to soak it up).
- Stir in enchilada sauce, bring to a simmer over medium-low heat for about 5 minutes. Sauce should reduce and thickly coat the meat.
- Remove from heat and stir in cream cheese and sour cream until melted and combined.
- Stir in half of the cheese. Sprinkle remaining cheese evenly over the top.
- Slide skillet into the oven and bake for about 20 minutes, or until cheese is melted and dip is bubbly.
- Garnish with scallions or cilantro and serve with tortilla chips for dipping.
Notes
Serve with tortilla chips or cut veggies.
Nutrition
Calories: 340kcal | Carbohydrates: 7g | Protein: 19g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 748mg | Potassium: 234mg | Fiber: 1g | Sugar: 5g | Vitamin A: 929IU | Vitamin C: 2mg | Calcium: 240mg | Iron: 2mg
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