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.
Beef Enchilada Dip
Ingredients
- 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
Instructions
- 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.
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Looks delicious…another great appetizer for holiday parties! Thanks!
It’s almost lunch time and I wish this dip was in front of me!
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. 🙂
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!
This looks delish…
I love everything about this dip. I’m with you on the football food. I make a ton and sit there and nosh while everyone else is focused on the game. Pinned.
I don’t need chips, I just want to eat this with a spoon!!
Right?! Chips are so overrated anyway 🙂
I’m not a football fan either, but I’m sure I could make this recipe work for hockey!
Hockey, football, baseball, basketball – it all works! Although I really wasn’t paying any attention to the tv when I was eating this!
Can this be made in a crock pot to keep it hot for a party!
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.
I’ve been all about beef enchilada everything lately! It is just so good and perfect for the cooler temps!!! Yum.
Luckily I have a hubby that could care less about football for the most part. He would totally love your dip though. Who needs football when you can eat this yummy dip. Thanks for the giveaway too.
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!