Beef Enchilada Dip Recipes

BEEF ENCHILADA DIP RECIPE

Steps:

• 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.

BEEF ENCHILADA DIP

Steps:

• Heat oven to 400°F.
• In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is fully cooked. Reduce heat to medium-low; add enchilada sauce. Stir and simmer 1 minute.
• Stir in chiles. Add 1 cup of the cheese; stir well. Remove from heat.
• Place mixture in ungreased ovenproof dish, such as 8-inch skillet or 8-inch square pan or baking dish. Top with remaining cheese. Bake 5 to 7 minutes or until cheese is bubbly.
• Serve warm with your favorite chips.

BEEF ENCHILADA DIP

Steps:

• Brown up hamburger meat and chopped onions until done. If there is extra grease, drain.
• Season beef with garlic salt, cumin and a bit of pepper (optional).
• Pour in one can of enchilada sauce and combine until well mixed.
• Add 1/3rd cup sour cream into the pan and stir with a wooden spoon until melted and creamy.
• Add 2 cups of shredded cheese around the skillet, stirring so as not to burn, until completely cheese is fully melted.
• Serve immediately while hot with tortilla chips.

BEEF ENCHILADA DIP

Steps:

• Preheat oven to 350°F. Set a medium pot over medium-high heat. Add the ground beef and cook until no longer pink, breaking apart and stirring as the meat cooks. Once the meat is browned, drain the grease from the skillet and stir in the green chiles, tomato sauce, chili powder, cumin, garlic powder, onion powder, oregano, chipotle chile pepper powder, salt, and pepper. Bring to a simmer and cook, stirring frequently, for 5 minutes or until thickened.
• Cut the cream cheese into cubes and add to the pot, along with 1 cup of the shredded cheese. Stir until all ingredients are combined and melted. Adjust to taste with additional salt and pepper, if desired.
• Transfer the mixture to a 9-inch pie plate (or equivalent baking dish) and spread into an even layer. Sprinkle with the remaining shredded cheese. Bake for 10 minutes, then increase the heat to broil and cook for several minutes more (watching the entire time) until the cheese is golden brown and bubbly. Allow to sit for 5 minutes before serving.

BEEF AND BEAN ENCHILADA DIP

Steps:

• Preheat oven to 350 degrees.
• In a large skillet, heat 1 tablespoon of oil.
• Add minced garlic and diced onions to hot oil in pan and heat for a few minutes until the onions are translucent.
• Add Laura's Lean Ground Beef and cook until browned under medium-high heat, making the beef into crumbles.
• Drain meat.
• Add the enchilada sauce and taco seasoning to pan with beef mixture.
• Add corn and diced green chiles.
• Next, add refried beans. Mix until the refried beans have been incorporated into the beef mixture.
• Gently fold in the black beans and cook through.
• Pour beef mixture into a casserole dish.
• Top with shredded cheese.
• Bake in a 350 degree oven for 20-25 minutes until cheese is melted and bubbly. After removing from oven, garnish with chopped green onion.

BEEF ENCHILADA DIP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning; cook and stir until water is evaporated, about 5 minutes.
• Mix enchilada sauce, cream of mushroom soup, and Cheddar cheese together in a slow cooker; turn on High. Add ground beef mixture to enchilada sauce mixture. Cook, stirring occasionally, until sauce begins to bubble, 15 to 20 minutes. Decrease heat to Low or 'Keep Warm' setting to serve.