Beef Enchilada Dip

This meaty, cheesy enchilada dip comes together in just 15 minutes, and is the perfect crowd pleasing appetizer!

Beef Enchilada Dip - This meaty, cheesy enchilada dip comes together in just 15 minutes, and is the perfect crowd pleasing appetizer!

I honestly don’t really care for football, but when it comes to football foods, I’ll have ten appetizers ready to go for game day.Ā I mean, really, the finger foods are way better than watching the little people in the television box tackling each other and then me trying so hard to look for the tiny brown pointy ball. I don’t even know where it is half the time! Can’t they make the ball a little bigger?

Anyway, back to the football foods. After making that enchilada pasta last week, I was completely inspired to make an enchilada dip – a meaty, cheesy dip loaded with green chiles, roasted corn kernels, and two different types of cheeses – monterey jack and sharp cheddar. It comes together in just 15 minutes, and it’s the absolute perfect game day food that’s completely addicting. Jason and I were fighting over who gets to eat the last bite! Luckily enough, I have some leftovers saved up for dinnertime, although I’ll probably have to hide it from him.

Beef Enchilada Dip

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Yield 6 servings

Beef Enchilada Dip

This meaty, cheesy enchilada dip comes together in just 15 minutes, and is the perfect crowd pleasing appetizer!


  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 1/2 cups enchilada sauce
  • 1 cup roasted corn kernels
  • 1 (4.5-ounce) can chopped green chiles
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 cup shredded cheddar cheese, divided
  • Kosher salt and freshly ground black pepper, to taste
  • Tortilla chips, for serving


  • 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.


Adapted from Add a Pinch


  1. says

    I’m with you, I loose interest in football so quickly, my main focus is always the food! This enchilada dip would be a winner! I actually may make it for dinner sometime!

    • Chung-Ah says

      Hockey, football, baseball, basketball – it all works! Although I really wasn’t paying any attention to the tv when I was eating this!

        • Chung-Ah says

          Unfortunately I cannot answer this with certainty as I have never tried making this in the slow cooker. Although I do not really recommend keeping this warm in the crockpot as I worry that the mixture will get too thick.

  2. Margot C says

    This looks so good! I too am completely uninterested in football (what on earth are they trying to accomplish on that gridiron? I have no idea); but football food – yes please!

  3. says

    I like football and all, but food > football. Enchiladas are some of my favorite things. I really, really loved your Enchilada Pasta recipe and seriously cannot wait to try it. And the same for this dip! It might have to happen this weekend. :)

  4. says

    Wow! That is some good looking dip! I’m with ya on football. I much prefer football food than the actual game. Your photos are amazing! Great post!

  5. says

    Now that is pure football food! As the only female in a house full of guys, I know exactly how you feel. I’m usually whipping up football snacks for the boys while they watch all the games šŸ˜‰

  6. Tracey says

    This is right on time. I’m having an impromptu football get together on Sunday and was wondering what I would make. Thanks!

  7. Jen says

    I love Mexican-inspired food and this dip looks amazing ! One question though- I am super sensitive to spicy foods, does the taste suffer if I skip the chiles? Thanks :-)

  8. Melissa says

    In your description of the recipe, you said it had roasted corn in it but in the ingredient listing, just a can of corn. How do I roast the corn?

  9. clmosher says

    This looks amazing! (But I’m sure you already knew that) I was wondering if you would make any changes to put this together in a crockpot? I think I’d like to take this to a ladies meeting, but we don’t have an oven at our church… And the guys would love this for poker night. (p.s. I LOVE YOUR BLOG!!)

    • Chung-Ah says

      You might be able to but I’m not entirely sure how long you would need to leave it in the crockpot as I have never done it myself. Hope that helps!

  10. Cindy says

    I made this last night for a small gathering and yes, it is amazing! It was simple to throw together and just plain tasty. I will definitely be making this again.

  11. amy2 says

    Could someone tell me what Enchilada Sauce is?? TY so much This recipe looks delicious and I need to find that sauce if you buy it at the store

    • Chung-Ah says

      Enchilada sauce is a red sauce made of mild to hot chile pulp or chile powder and spices. You can find this at your local grocery store in the Hispanic food aisle.

  12. Dreatalick says

    Beautiful recipes and taste amazing! Does anyone have a recipe for homemade enchilada sauce instead of the canned stuff? Thanks a lot!

    • Christina Giacalone says

      Enchilada Sauce

      2 tablespoons oil
      2 tablespoons flour
      2 tablespoon chili powder
      Ā½ teaspoon cayenne pepper
      2 cups water
      12 oz. tomato paste
      1 teaspoon garlic powder
      Ā½ teaspoon salt

      Preparation Instructions

      Heat oil in large skillet on medium heat. Add flour and chili powder cook for about 1 to 2 minutes. Add the rest of the ingredients and cook over low heat for about 20 minutes.

      • Edna says

        Hugh thanks to you, Christina, for the recipe of the enchilada sauce.That is way too good to buy from store, and absolutely i do not use cans wherever as possible.

    • I_Fortuna says

      Yes! I make my own all the time. That stuff in the can was a commercial invention for people outside of Mexico.
      Our traditional Mexican enchilada sauce DOES NOT include tomato products! This is a weird invention by corporations and TV “chefs”. There are, however, other recipes that are more Caribbean in the southeast of Mexico where they also use black beans. We use the traditional pinto beans.
      Here is an easy version:
      All you need is several tablespoons of chile powder, a small amount of hot chile powder like Kashmiri, a small amount (pinch) of cumin, Greek oregano, and as many tablespoons of masa or wheat flour as other dry ingredients combined.
      I use other ingredients but they are secret. I use oil to fry a half diced onion, once it is translucent, I combine all the dry ingredients and add them to the oil. You need enough oil to make a roux. That roux is fried for about 3 or 4 minutes and stirred frequently to release the aroma and flavor of the spices. You can use plain water but then you must add salt, I use additive free broth (salted) instead of salt and there is vegetarian and organic available. If you use equal parts of all the ingredients except the spices, this works well. Stir everything together in your big pot and simmer covered for 30 minutes. Taste after 30 minutes and adjust the flavors.
      Mexican oregano is very potent so if you use it use very little or it will overpower the sauce.
      You can also use the dried “black” chiles from the market (chiles negro) but they are a pain. Just boil them, remove the stems and seeds. Scrape out the pulp and either use a mortar and pestle to break down the pulp or your blender or cook for a very long time. Discard the skins. Or try grind the whole chiles up to a powder in your blender and cook a long time.
      You can also experiment with different red chiles because all of them have subtle flavor differences. Just know that most of them except the chiles negro are very hot. You can add a sweetener and if your sauce is too hot, sugar, honey or agave will quell the heat a little.
      You can use this base sauce to make mole too. You don’t need 32 ingredients or even 10.
      Green Anaheim chiles, like you get in the can, are very mild but they are used in chile verde (green chile sauce). That is a whole ‘nother recipe and very easy.
      I have given you the general gist of how it is prepared. I am afraid other recipes posted here have missed out on certain essential Mexican spices and herbs and also used tomato paste, which is a primarily Italian additive and not at all traditional Mexican. Tomato products are acidic and ruin the sauce. It is simple chemistry. Our recipes are secret and handed down in the family. Hubby does not even have them but I have them written for posterity.
      I have perfected my sauce and my neighbors have said it is the best they have EVER had including restaurant style. So put your own stamp on yours but try not to deviate from traditional too much otherwise it won’t come out Traditional Mexican style!

    • Chung-Ah says

      Yes, you can certainly bake this in a larger baking dish. You can still use the same oven temperature. I do recommend baking for a longer time though, perhaps at about 10 minutes, or more as needed.

  13. lisa januska says

    No trader joes here, so…. how would one roast corn? Want to make this for 4th of July celebration, looks incredibly yummy!!!

  14. Wendy Hampton says

    So amazing! And even better, I can buy shredded beef, mole sauce, shredded colby jack and tortilla chips from my local Mexican take out and make it for my RV camping trip! Oh joy! This stuff is totally addicting addicting! By the way, It works in a crockpot on LOW and if it thickens, add a little beef broth. At least it worked for me.

  15. Marie says

    Delicious! I did make it in the crock pot for everyone who is curious. I added some extra cheese so it was about 1 1/2 cups of each cheese. I also made my own enchilada sauce. The texture was probably a little different than making it in the oven, but it turned out awesome. My husband couldn’t stop eating it. We had it this morning (Christmas!) on top of scrambled eggs.

  16. Lisa says

    I’m wondering if I could make the mixture 2-3 days ahead of time, then pour into ramekins to bake when ready? Is that too far ahead of time to keep in the fridge? I’m going out of town and then coming back to guests the very next day. Have so much to do, it would be great to have most things already done (or partially done).

    • Chungah says

      Unfortunately, as I am not an expert on food safety, I am not entirely sure if making this 2-3 days ahead of time is best. Please use your best judgment.

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