This meaty, cheesy enchilada dip comes together in just 15 minutes, and is the perfect crowd pleasing appetizer!
5 stars (3 ratings)
Ingredients
1tablespoonolive oil
1poundground beef
1 ½cupsenchilada sauce
1cuproasted corn kernels
14.5-ounce can chopped green chiles
1cupshredded Monterey Jack cheese, divided
1cupshredded cheddar cheese, divided
Kosher salt and freshly ground black pepper, to taste
Tortilla chips, for serving
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.