Beef Enchilada Dip
User Reviews
5.0
3 reviews
Excellent
Beef Enchilada Dip
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This beef enchilada dip is made with ground beef, green chiles, black beans, enchilada sauce, and lots of cheese. Great for parties and game day!
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Ingredients
- 2 teaspoons olive oil
- 1/2 cup diced white onion
- 1 pound lean ground beef I used 93/7 lean
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 4 ounce can diced green chiles
- 15 ounce can low sodium black beans drained and rinsed
- 14 ounce can red enchilada sauce
- 4 ounces low fat cream cheese
- 1 1/2 cup shredded colby jack Monterey Jack, or cheddar cheese
- Cilantro for garnish and tortilla chips for serving
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Instructions
- Preheat oven to 400° F.
- Add a couple teaspoons of olive oil to a 10 or 12 inch oven safe skillet. Heat the oil over medium-high heat and add in the onion. Sauté for 2-3 minutes then add in the ground beef. Crumble the beef seasoning it with salt, pepper, and the dried spices. Continue to cook until it's cooked through.
- Stir in the green chiles, black beans, and cream cheese. Once the cream cheese is melted and fully incorporated, stir in the enchilada sauce and half of the shredded cheese.
- Top with the remaining cheese and bake for 15 minutes or until the cheese is melted and the dip is bubbly. Garnish with cilantro and serve with tortilla chips.
Nutrition Information
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Calories
252kcal
(13%)
Carbohydrates
14g
(5%)
Protein
27g
(54%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Cholesterol
62mg
(21%)
Sodium
709mg
(30%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 27g | 54% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 62mg | 21% |
| Sodium | 709mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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