This Ground Beef Enchilada Dip is creamy, cheesy and full of the Mexican flavors you find in your favorite enchiladas. It’s a delicious appetizer or snack to feed a crowd this holiday season.
Hot, cheesy dips are always my go-to when I need a quick appetizer to satisfy hungry guests. Whether you’re hosting a fancy shin-dig or just a small family get-together, this Ground Beef Enchilada Sip is sure to be a crowd pleaser.
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How to Make Ground Beef Enchilada Dip
Ground beef enchiladas are not difficult to make, but they do take a bit of time and effort. Why not make all those flavors instead a warm and comforting dip instead?
This Ground Beef Enchilada Dip starts with cooking ground beef, onions and garlic together in a medium-sized, oven-safe skillet. A 10-inch cast iron skillet (like this one) is perfect. Once the meat is cooked you’ll want to soak up or drain off as much of the grease as possible. I use paper towels for this – I’ve found it to be the easiest and most efficient method.
Once you’ve drained the grease, stir in the enchilada sauce and stir it around to coat the meat. The sauce will start to simmer and reduce which is what you what. This results in a thicker, more concentrated flavor that really clings to the meat. Give it about five minutes then stir in some cream cheese and sour cream and finally a whole bunch of cheddar cheese. Be sure to save some of the glorious cheese for the topping!
I like to add olives, because I like olives, but if you don’t you could leave those off. I think they just look pretty so I always plop some down and nestle them into the cheese.
The dip will bake in the oven for about 20 minutes. This helps to ensure that everything is nice and melted and combined and helps those flavors to really blend together. Garnish with some sliced green onions and serve up with some tortilla chips for dipping and your Ground Beef Enchilada Dip is ready to serve!
Ground Beef Enchilada Dip recipe:
- 2 cloves garlic
- 1 pound ground beef
- 1 teaspoon onion powder
- 1 14- ounce can red chile enchilada sauce
- 4 ounces cream cheese
- ½ cup sour cream
- 2 cups freshly shredded cheddar jack cheese or any combination of the two
- 1 tablespoon Sliced olives
- Salt & Pepper
- 1 tablespoon scallions or cilantro for garnish
- Tortilla chips for serving
- Preheat oven to 375 degrees F.
- Heat a large oven-proof skillet (like cast iron) over medium heat. Add ground beef, onion and garlic. Season with salt and pepper. Continue to cook, breaking up chunks beef as you go, until meat is no longer pink. Drain as much grease as possible from the pan (I like to use paper towels to soak it up).
- Stir in enchilada sauce, bring to a simmer over medium-low heat for about 5 minutes. Sauce should reduce and thickly coat the meat.
- Remove from heat and stir in cream cheese and sour cream until melted and combined.
- Stir in half of the cheese. Sprinkle remaining cheese evenly over the top.
- Slide skillet into the oven and bake for about 20 minutes, or until cheese is melted and dip is bubbly.
- Garnish with scallions or cilantro and serve with tortilla chips for dipping.
Here’s another easy cheesy dip we love:
And for even more delicious cheese dips, try these: