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. 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
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 ½ 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.