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Beef Enchilada Dip
5 from 15 votes

Beef Enchilada Dip

Beef Enchilada Dip combines ground beef cooked with enchilada sauce, roasted corn, chopped green chiles, and a blend of Monterey Jack and cheddar cheeses. Baked until bubbly, it offers a spicy, savory dip with a melty cheese top, enhanced by the corn's sweetness and the chiles' heat. This straightforward dip is ideal for serving warm at gatherings or as a hearty appetizer that captures enchilada-inspired flavors in a convenient form.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 6 servings
Course: Appetizer, Snacks

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

    Cup of Yum
  1. Preheat oven to 400 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray.
  2. 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.
  3. Divide the filling evenly into the ramekins and top with remaining cheeses.
  4. Place into oven and bake until bubbly around the edges, about 5 minutes. Let cool 5 minutes before serving.