Why You’ll Love This Recipe
This dip takes all the delicious flavors of your favorite enchiladas and turns them into a warm, cheesy, and satisfying dip! It’s super easy to make, requires just a few ingredients, and can be served in multiple ways – whether you’re dipping chips, scooping it into tortillas, or just enjoying it on its own. With its rich flavors and creamy texture, it’s sure to become a party favorite.
Ingredients
½ pound ground beef
¼ onion, chopped (or more to taste)
⅔ cup water
1 (1-ounce) packet taco seasoning mix
1 (28-ounce) can mild red enchilada sauce
2 (10.75-ounce) cans cream of mushroom soup
½ cup shredded Cheddar cheese (or to taste)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Heat a large skillet over medium-high heat. Add the ground beef and chopped onion, cooking and stirring until browned and crumbly, about 5-7 minutes. Drain and discard the grease.
- Add water and taco seasoning to the beef mixture. Stir well and cook until the water has evaporated, about 5 minutes.
- In a slow cooker, mix the enchilada sauce, cream of mushroom soup, and shredded Cheddar cheese. Turn the slow cooker on High.
- Add the cooked ground beef mixture to the slow cooker and stir to combine. Cook for 15-20 minutes, stirring occasionally, until the sauce begins to bubble.
- Once bubbling, decrease the heat to Low or set the slow cooker to ‘Keep Warm’ for serving.
- Serve with tortilla chips, Fritos®, or in tortillas.
Servings and Timing
- Servings: 10
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Variations
- Spicy Version: Add some chopped jalapeños or a few dashes of hot sauce to the beef mixture to spice it up.
- Cheese Swap: You can use Monterey Jack, Pepper Jack, or a cheese blend instead of Cheddar for different flavors.
- Add Vegetables: Stir in some diced bell peppers or green chilies for extra flavor and texture.
- Slow Cooker Alternative: If you prefer, you can cook this dip on the stovetop instead of using a slow cooker. Just simmer on low for about 20 minutes, stirring often.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: This dip can be frozen for up to 3 months. To reheat, thaw it overnight in the fridge and heat on the stove or in the microwave until hot.
- Reheating: Reheat in the microwave or on the stove over low heat, stirring occasionally, until hot.
FAQs
1. Can I use ground turkey or chicken instead of beef?
Yes, you can substitute ground turkey or chicken for a lighter version of this dip.
2. Can I make this dip spicier?
Absolutely! You can add chopped jalapeños, a pinch of chili flakes, or even use a spicy enchilada sauce to kick up the heat.
3. Can I make this dip ahead of time?
Yes, you can prepare it ahead of time and store it in the fridge for up to 3 days. Simply reheat before serving.
4. Can I make this in the oven instead of a slow cooker?
Yes, you can bake this dip in the oven. After combining the ingredients, transfer the mixture to a baking dish, top with extra cheese, and bake at 350°F (175°C) for about 20 minutes, or until bubbly and golden on top.
5. Can I freeze Beef Enchilada Dip?
Yes, you can freeze this dip before or after cooking. Just make sure to let it cool completely, then wrap tightly in plastic wrap and foil before freezing. Thaw overnight before reheating.
6. Can I use a different type of soup?
Yes, you can substitute cream of mushroom soup with cream of chicken or even a spicy version of cream of mushroom for more flavor.
7. How do I make this dip thicker?
If you prefer a thicker dip, you can add a bit of cornstarch mixed with water to the slow cooker during the cooking process to thicken the sauce.
8. Can I make this dip without a slow cooker?
Yes, you can make this dip on the stovetop. Just simmer everything in a large pot on low heat until it’s bubbly and fully combined.
9. What can I serve this dip with?
This dip is perfect with tortilla chips, Fritos®, or even served in tortillas as a filling. You can also pair it with sliced veggies like bell peppers or celery for a healthier option.
10. How long does the dip last in the fridge?
Leftovers will last for up to 4 days in the fridge when stored in an airtight container.
Conclusion
Beef Enchilada Dip is a flavorful and easy-to-make dip that’s perfect for any occasion. With its rich enchilada sauce, creamy texture, and savory ground beef, it’s a guaranteed crowd-pleaser. Whether you’re serving it at a party, watching the game, or just craving something delicious, this dip is the answer!
Beef Enchilada Dip Recipe
- Total Time: 45 minutes
- Yield: 10 servings
Description
Beef Enchilada Dip combines the bold flavors of enchilada sauce, taco seasoning, and creamy cheese with savory ground beef. It’s a delicious and easy-to-make appetizer perfect for any gathering.
Ingredients
½ pound ground beef
¼ onion, chopped (or more to taste)
⅔ cup water
1 (1-ounce) packet taco seasoning mix
1 (28-ounce) can mild red enchilada sauce
2 (10.75-ounce) cans cream of mushroom soup
½ cup shredded Cheddar cheese (or to taste)
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and chopped onion, cooking and stirring until browned and crumbly, about 5-7 minutes. Drain and discard the grease.
- Add water and taco seasoning to the beef mixture. Stir well and cook until the water has evaporated, about 5 minutes.
- In a slow cooker, mix the enchilada sauce, cream of mushroom soup, and shredded Cheddar cheese. Turn the slow cooker on High.
- Add the cooked ground beef mixture to the slow cooker and stir to combine. Cook for 15-20 minutes, stirring occasionally, until the sauce begins to bubble.
- Once bubbling, decrease the heat to Low or set the slow cooker to ‘Keep Warm’ for serving.
- Serve with tortilla chips, Fritos®, or in tortillas.
Notes
Spicy Version: Add chopped jalapeños or a few dashes of hot sauce to the beef mixture for extra heat.
Cheese Swap: Monterey Jack, Pepper Jack, or a cheese blend works well instead of Cheddar.
Add Vegetables: Stir in diced bell peppers, green chilies, or even black beans for extra texture and flavor.
Slow Cooker Alternative: You can cook the dip on the stovetop for 20 minutes, simmering on low and stirring often.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
