Cheesy Enchilada Dip – beef or chicken, black beans, tomatoes, canned enchilada sauce and plenty of melty cheese and just the right amount of spice. Perfect for game day and parties.
This cheesy Enchilada Dip is an easy, crowd-pleasing appetizer.
It’s easy to customize – use ground beef, ground chicken or shredded – or leave the meat out completely.and is the ultimate game day or party dip.
My family LOVES this dip—I mean, the kind where we’re scraping the baking dish clean at the end. It’s that good. It’s like your favorite beef enchiladas – but whipped up in dip form in minutes.
What I love about this easy hot cheesy Mexican dip:
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Customize: Use ground beef for a Beef Enchilada Dip recipe or go with ground or shredded chicken—both are delicious.
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Simple ingredients: Everything is easy to find at your grocery store.
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Cheesy perfection: Cream cheese, melty cheddar cheese for the ideal level of cheesiness.
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Crowd favorite: Perfect for football season, Cinco de Mayo or any gathering where you need a party dip with bragging rights.
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Make-ahead friendly: and leftovers reheat easily. Store in the airtight container in the fridge and reheat in the micro.
Ingredients you’ll need:
- ground beef
- onion
- bell pepper
- taco seasoning
- red enchilada sauce
- Rotel tomatoes
- Black beans (drained and rinsed)
- Green chilies
- Cream cheese softened to room temp
- sharp cheddar cheese
- fresh cilantro
- tortilla chips for dipping
How to make Beef Enchilada Dip:
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In a safe skillet or cast iron skillet, add ground beef, diced onion and bell peppers. Blend in taco seasoning and cook until meat is browned and vegetables are tender.
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Add enchilada suce, tomatoes and their juices, black beans (drained and rinsed), enchilada sauce and green chilies. Simmer 2-3 minutes.
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Cube cream cheese, half of the cheddar cheese and cilantro. Stir well until combined.
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If you’re not using an oven safe skillet, transfer to a baking dish. Sprinkle remaining cheese over the top.
- Bake in a 400 degree oven 10-12 minutes or until the cheese is melted and dip is bubbly. Serve right away.
Subs, variations and toppings:
- serve with corn chips instead of tortilla chips
- try my homemade taco seasoning
- use mexican blend cheese or pepper jack cheese
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garnish with sliced green onions or black olives
- add extra cilantro before serving
- garnish with diced tomatoes and fresh or pickled jalapenos
- add a drizzle of sour cream or Greek yogurt to finished dip
Try this next:
Cottage Cheese Buffalo Chicken Dip
Best Enchilada Dip
Equipment
- oven safe skillet OR casserole dish
Ingredients
- 1 pound ground beef
- 1 small onion diced
- 1 whole bell pepper (any color seeded and diced
- 1 pack taco seasoning
- 10 ounce red enchilada sauce can
- 10 ounce Rotel tomatoes include the juices
- 15 ounce can black beans drained and rinsed
- 4 ounce green chilies can
- 4 ounces cream cheese softened to room temp
- 1 1/2 cups sharp cheddar cheese grated divided
- 3 tablespoons fresh cilantro finely chopped
Instructions
- In a safe skillet or cast iron skillet, add ground beef, diced onion and bell peppers. Blend in taco seasoning and cook until meat is browned and vegetables are tender.
- Add enchilada suce, Rotel tomatoes and their juices, black beans (drained and rinsed), enchilada sauce and green chilies. Simmer 2-3 minutes.
- Add cubed cream cheese, half of the cheddar cheese and cilantro. Stir well until combined.
- Preheat oven to 400 degrees. Transfer oven-safe skillet OR pour dip into a baking dish. Sprinkle remaining cheese over the top.
- Bake 10-15 minutes or until the cheese is melted and dip is bubbly. Serve right away with tortilla or corn chips.
Notes
- try my homemade taco seasoning
- use mexican blend cheese or pepper jack cheese
- garnish with sliced green onions or black olives
- add extra cilantro before serving
- garnish with diced tomatoes and fresh or pickled jalapenos
- add a drizzle of sour cream or Greek yogurt to finished dip
With a tequila sunrises it don’t get any better.
Couldn’t agree more Ray – thanks! 🙂