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
