Beef Enchilada Dip
Equipment
- 1 large skillet
- 1 Wooden spoon or spatula
- 1 Cutting board
- 1 Chef's knife
- 1 Mixing bowl optional
- 1 9x9-inch baking dish or similar
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 box grater if shredding your own cheese
- 1 Oven mitt
Ingredients
- 1 pound ground beef lean
- 1 tablespoon olive oil
- 1 cup yellow onion diced
- 2 clove garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper ground
- 1 can red enchilada sauce 10 ounces
- 1 can diced green chiles 4 ounces; drained
- 0.5 cup canned black beans drained and rinsed
- 0.5 cup canned corn kernels drained
- 4 ounce cream cheese softened and cubed
- 1 cup cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- 0.25 cup sour cream
- 0.25 cup fresh cilantro chopped
- 2 tablespoon green onion sliced
- 1 tablespoon fresh lime juice
- 1 bag tortilla chips for serving
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and cook for 3 to 4 minutes until softened.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add ground beef to the skillet and cook, breaking it up, until browned and no longer pink.
- Drain excess fat from the skillet if needed.
- Stir in chili powder, cumin, smoked paprika, salt, and black pepper and cook for 1 minute.
- Pour in the enchilada sauce and add diced green chiles, black beans, and corn, then stir to combine.
- Add cream cheese cubes and stir until fully melted and the mixture is smooth.
- Remove the skillet from heat and stir in sour cream and lime juice.
- Fold in half of the shredded cheddar and half of the shredded Monterey Jack cheese.
- Transfer the mixture to a lightly greased 9x9-inch baking dish and spread evenly.
- Sprinkle the remaining cheddar and Monterey Jack cheese evenly over the top.
- Bake for 10 to 12 minutes until the cheese is fully melted and bubbly around the edges.
- Remove from the oven and let the dip rest for 5 minutes.
- Garnish with chopped cilantro and sliced green onion.
- Serve warm with tortilla chips.
Notes
For best results, use freshly shredded cheese, as it melts more smoothly than pre-shredded varieties that contain anti-caking agents, and adjust the spice level by adding extra chili powder, a pinch of cayenne, or using hot diced green chiles. You can make the beef mixture a day ahead, refrigerate it, then top with cheese and bake just before serving; if baking from cold, add a few extra minutes in the oven. To keep the dip warm for parties, transfer it to a small slow cooker on the warm setting, and stir occasionally to prevent scorching. Leftovers reheat well on the stovetop or in the microwave with a splash of enchilada sauce or water to loosen the texture if it thickens.
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