This Beef Enchilada Dip is a Tex Mex twist for your next party dip. It’s a little spicy, cheesy and perfect for your next tailgate party.
Don’t you just love Fall? Cooler weather, all the cinnamon and spices and my personal favorite: Football! In the Fall our household revolves around Football and this season will be even more special because my youngest is playing for the first time. This is the child that’s been begging to play since he could talk.
So to kick off College Football opening weekend I thought I’d share a yummy Beef Enchilada Dip. Take this to your next tailgate or gathering and I guarantee the bowl will come back empty. It’s so good! Plus I love that you can make the dip spicy or not and it tastes great either way. Sometimes you want that kick of spice and other times you need something a little more mild.
This Beef Enchilada Dip recipe is really simple. You can brown a big batch of beef ahead of time and keep it in the freezer to pull out all season, anytime you need a little Beef Enchilada Dip fix. I prefer the dip hot but it tastes pretty good cold too. So if that’s your preference, make sure you refrigerate it for an hour or 2 before your gathering.
- 2 Cups sour cream
- 2 Cup Monterrey-Jack cheese, shredded
- ½ cup enchilada sauce
- 1 Onion, diced
- 2 Garlic cloves, minced
- 2 Tomatoes, diced
- ½ Pound ground beef
- ½ Red pepper, diced
- ¼ Cup cilantro, chopped
- 1 can of diced jalapeno peppers (optional)
- Salt and pepper to taste
- Wash and chop all your produce
- Cook the ground beef on medium heat with onion, garlic and red pepper.
- Add salt & pepper to taste
- Drain fat and set aside.
- Add the enchilada sauce, sour cream, and shredded cheese to a saucepan on medium heat until the cheese is melted.
- Once melted, add almost all the beef & veggie mixture and stir until combined
- Add ½-1 can of diced jalapeños (optional)
- Pour the mixture into a bowl, and top with the diced tomatoes, cilantro, the remaining ground beef, and a little cheese.
- Serve with tortilla chips
One thing to note: If you are having trouble finding diced jalapeños in a can, you can use fresh. Just add them to the meat when cooking. Or you can buy sliced jalapeños and give them rough chop. Also, if you are using super lean beef, there might not be enough fat for the veggies to cook with the meat. You might need to add 1-2 teaspoons of oil if the pan seems too dry.
Don’t miss one of my other favorite dips: Creamy Jalapeno Ranch!
If you have one of those trio dip servers, this dip is perfect to take with the enchilada dip! Then just put some guacamole or homemade salsa in the other spot and you have dip perfection!
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