Beef Enchilada Dip
User Reviews
5
Beef Enchilada Dip
Description
The recipe begins by sautéing ground beef in olive oil until browned and crumbly, then draining any fat. Enchilada sauce, roasted corn, chopped green chiles, and half of the shredded Monterey Jack and cheddar cheeses are stirred in and seasoned with salt and pepper. The mixture is divided into small ramekins and topped with the remaining cheeses.
Baking at 400°F for about 5 minutes melds the ingredients and melts the cheese, creating a bubbly and inviting top. After a brief cooling period, it is ready for serving. The dip combines the smoky, spicy essence of enchiladas with a creamy, cheesy texture ideal for tortilla chips or vegetable dippers.
This dip suits casual entertaining or game day snacks and can be adapted by adjusting seasoning or cheese proportions to taste.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 ½ cups enchilada sauce
- 1 cup corn kernels roasted
- 1 (4.5-ounce) can green chiles chopped
- 1 cup Monterey jack cheese divided, shredded
- 1 cup cheddar cheese divided, shredded
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Preheat oven to 400 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray.
- Heat olive oil in a saucepan over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in enchilada sauce, corn, chiles, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese; season with salt and pepper, to taste.
- Divide the filling evenly into the ramekins and top with remaining cheeses.
- Place into oven and bake until bubbly around the edges, about 5 minutes. Let cool 5 minutes before serving.
User Reviews
Overall Rating
5
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