Beef Enchilada Dip
June 04, 2014
Categories: Dips, Ground Beef, Cheese, Monterey Jack, Appetizers, Mexican, 5-Minute Prep, One-Pot Meal Christmas, Game/Sports Day, New Years, Gluten-Free, No Eggs, more
"I love this dip and wanted to share. Great crowd pleaser for any type of get together. From Robyn Stone at Add A Pinch, she says "Beef Enchilada Dip makes a perfect warm, meaty, cheesy and delicious dip. If you love enchiladas, then this dip is definitely for you! Get this simple Beef Enchilada Dip for your next event". I say, "Try it, and enjoy!""
- Serving Size: 1 (188.2 g)
- Calories 330.7
- Total Fat - 19.1 g
- Saturated Fat - 8.2 g
- Cholesterol - 91.5 mg
- Sodium - 806.5 mg
- Total Carbohydrate - 7.1 g
- Dietary Fiber - 1.3 g
- Sugars - 4.8 g
- Protein - 31.1 g
- Calcium - 267.9 mg
- Iron - 3 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Brown ground beef in a large skillet. Drain.
Add in onion and garlic, and cook until tender, about 3 minutes.
Stir in Enchilada sauce and top with grated cheese.
Cover, and allow cheese to melt, about 3 more minutes.
Top with sour cream, and serve with tortilla chips.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For a spicier dip, try using a spicier enchilada sauce.
- If you don't have Monterey Jack cheese, any type of cheese will work.
- Substitute ground turkey for ground beef for a leaner option. The benefit of this substitution is that it reduces the amount of saturated fat and calories in the dish, making it a healthier option.
- Substitute cilantro for onion for a more flavorful option. The benefit of this substitution is that it adds more flavor to the dish, making it more flavorful and enjoyable.
Vegetarian Enchilada Dip Substitute the ground beef for 2 (15-ounce) cans of black beans, drained and rinsed. Cook the onion and garlic in 1 tablespoon of olive oil until tender, about 3 minutes. Add in enchilada sauce and top with grated cheese. Cover, and allow cheese to melt, about 3 more minutes. Top with sour cream, and serve with tortilla chips.
Vegetarian Quesadilla Dip Substitute the ground beef for 1 (15-ounce) can of black beans, drained and rinsed. Cook the onion and garlic in 1 tablespoon of olive oil until tender, about 3 minutes. Add in 1/2 cup of salsa, 1/2 cup of canned corn, and 1/2 cup of canned black olives. Top with grated cheese. Cover, and allow cheese to melt, about 3 more minutes. Top with sour cream, and serve with tortilla chips.
Mexican Street Corn Salad - This creamy, flavorful salad is a great accompaniment to the Beef Enchilada Dip. The sweetness of the corn and the creamy lime dressing balances the spiciness of the dip and adds a refreshing crunch.
Spicy Mexican Rice: This flavorful rice dish is the perfect side to the Mexican Street Corn Salad and Beef Enchilada Dip. It has a spicy kick from jalapenos and cayenne pepper and is packed with flavor from garlic, onion, and cumin. The rice is a great way to round out the meal and add a bit of heat to the dishes.
Q: How long does it take to make this Beef Enchilada Dip?
A: This Beef Enchilada Dip takes about 10 minutes to prepare, plus an additional 3 minutes to melt the cheese.
Q: What type of cheese is used in this dip?
A: This Beef Enchilada Dip uses shredded Mexican cheese blend for the topping.
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Fun Fact 1: The beef enchilada dip is a popular dish in Mexico and is often served as a party food. It was popularized in the United States by celebrity chef Robyn Stone, who is known for her delicious recipes.
Fun Fact 2: Beef enchiladas have been around since the late 1800s, and were originally made with beef, cheese, and a sauce made from chili peppers. This dish has been adapted over the years to include different ingredients, such as sour cream and various types of cheese.