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.
Did you make this recipe?
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Hi! Sounds like a great recipe! Could you please clarify how much dip this makes?
Thanks! Colleen M. Blairsville, Ga.
Excellent! It was a huge hit at our dinner party.
Just put in the oven, but there is no way this recipe fits in 2 ten oz ramis! it fill 4 10 oz ramis. review later thx
My husband and friends absolutely loved this dip…it’s delicious! I made mine in the crock pot; I cooked beef on stove and mixed everything in per the recipe, then put it in my 1.5 qt crock pot (I greased the pot simply to follow the recipe). I then cooked it on ‘high’ for about 2 hours, then left on warm during our party (because my slow cooker is on the smaller side, if someone is using a larger one may not need to cook for 2 full hours on high). I did mix in almost all 2 cups of cheese, then put about another 3/4 cup on top of the dip after it had cooked for awhile. After it was done cooking we ended up just mixing it all together anyway, so I would probably mix it all in next time versus leaving some cheese on top.
The only thing I don’t love about this dip is it was kind of ‘watery’ (I like my dips to have a bit of creamy texture to them). Maybe that’s because I cooked in crock pot but in the picture on this site it looks a bit watery as well. Next time I make it I will mix in a little bit of cream cheese (maybe 3 oz?) to see if that makes a difference. If it does I’ll update my review.
Sorry for the long comments but I like to be detailed if I change the cooking method so others can see how I did it…
thanks for that, I should have read before I assembled. It took 4 ten ounce ramis. I may empty the if too watery and add the cream cheese! thanks for the tip
I have been making this for parties for many years, with multiple variations when I’m out of one thing or another. However, the original is consistently most fantastic. This is always the dish people ask the recipe for, and I just send them straight here. How didn’t I already review this for 5 stars? I love all the recipes on your site. Thanks, Chungah!
You are so welcome, Brigette! 🙂
Very tasty! Also does well in crock pot after browning meat.
Hi! Just wondering, could I bake this in an 8×8 glass dish instead of the two ramikens? Thanks!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I have been making your recipe for several years….it has always been a dinner. And tonight, with Super Bowl on, it is the best choice. To roast my corn, I take either frozen or canned corn and brown it up a bit with some olive or avocado oil on the stove top…just enough to give the corn a new flavor….I have also gotten extremely lazy….I cook it from start to finish in my cast iron skillet. Once the stove top stuff is done, it goes into the oven until its a bubblin away. Thank you for sharing an amazing and super duper delicious recipe!
I made this dip last night – a huge hit with the guests! The only change I made to the recipe was omit the olive oil and add chili powder for a little spice. Turned out awesome. Thanks for the recipe!
Oh my goodness! I made this tonight as a dip and it turned into dinner. Was it ever yummy! I think the only difference I made was that I probably didn’t use as much enchilada sauce as the recipe called for. I had one can and that was it and it was really just right. This will be an easy staple to have when time is short and I want something quick. Thank you so much for sharing!
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).
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.
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.
This sounds so good we are totally football and I am always looking for new recipes for the games especially when we got friends to watch the game thanks for the recipe 🙂
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.
No trader joes here, so…. how would one roast corn? Want to make this for 4th of July celebration, looks incredibly yummy!!!
Lisa, feel free to substitute frozen or canned corn kernels.
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Can I make this in a larger container? If so how long to cook and at what temp? Thanks!
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.
Beautiful recipes and taste amazing! Does anyone have a recipe for homemade enchilada sauce instead of the canned stuff? Thanks a lot!
Dretalick, homemade enchilada sauce is on my bucket list to make. I’m just trying to perfect the recipe!
Enchilada Sauce
Ingredients
2 tablespoons oil
2 tablespoons flour
2 tablespoon chili powder
½ teaspoon cayenne pepper
2 cups water
12 oz. tomato paste
1 teaspoon garlic powder
½ 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.
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.
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!
Made this tonight adding onion and garlic…YUM!
Sounds amazing! Let me know how it turns out!
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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
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.
Sorry to comment on an old post, but what brand of Enchilada sauce do you use?
I use Trader Joe’s!