Beef Enchilada Dip
If you’re searching for a crowd-pleasing appetizer that’s bursting with bold flavors and perfect for game day, potlucks, or casual get-togethers, this Beef Enchilada Dip is your new best friend. It combines all the classic elements of enchiladas — seasoned ground beef, rich enchilada sauce, black beans, tomatoes, and melty cheese — into one irresistible dip. Whether you’re serving it with tortilla chips, veggies, or even warm tortillas, it’s guaranteed to disappear fast.
What Sets This Recipe Apart
Unlike traditional dips that rely on just cheese or sour cream, this Beef Enchilada Dip layers multiple textures and flavors to create a hearty, well-rounded dish. The use of both black beans and corn adds a lovely sweetness and creaminess, while the olives bring a subtle briny note that balances the spice of the enchilada sauce. Plus, the combination of Colby jack cheese ensures a wonderfully gooey, melty top that everyone will love. This recipe is simple enough for beginners but flavorful enough to impress seasoned cooks.
Ingredient Breakdown
- 1 pound lean ground beef: Provides the savory, protein-packed base. Opt for lean to keep the dip from becoming greasy.
- 1 small onion, diced: Adds a subtle sweetness and depth when sautéed with the beef.
- 1 (15-ounce) can red enchilada sauce: The heart of the dip’s bold, spicy flavor.
- 1 (15-ounce) can black beans, drained and rinsed: Adds creaminess and fiber, plus a nice contrast in texture.
- 1 (14.5-ounce) can diced tomatoes, drained: Brings a fresh, juicy element without making the dip watery.
- 1 (15-ounce) can corn, drained: Adds sweetness and crunch.
- 1 (3-ounce) can sliced olives: Offers a salty, briny kick that elevates the flavor profile.
- 2 cups shredded Colby-jack cheese, divided: Half melts into the dip, half sprinkled on top for a golden crust.
- 1 teaspoon salt, more if needed: Enhances all the flavors.
- ½ teaspoon pepper: Adds a subtle heat and rounds out the taste.
Recommended Tools
- Large skillet: For browning the beef and sautéing onions.
- Mixing bowl: To combine beans, tomatoes, corn, olives, and part of the cheese.
- 9×13-inch baking dish: Perfect size for layering and baking the dip.
- Spatula or wooden spoon: For mixing and spreading ingredients evenly.
- Oven mitts: Essential for safely handling hot dishes.
Beef Enchilada Dip Made Stepwise
Step 1: Cook the Beef and Onions
Heat your large skillet over medium-high heat. Add the lean ground beef and diced onion, cooking until the beef is browned and the onions are translucent — about 5-7 minutes. Drain any excess fat if necessary. Season with salt and pepper.
Step 2: Stir in Enchilada Sauce
Pour in the can of red enchilada sauce, stirring well to coat the beef mixture completely. Let it simmer for 3-4 minutes so the flavors meld together beautifully.
Step 3: Combine the Veggies and Beans
In a large mixing bowl, combine the drained black beans, diced tomatoes, corn, sliced olives, and 1 cup of the shredded Colby-jack cheese. Toss gently to mix.
Step 4: Assemble the Dip
Spread the beef and enchilada sauce mixture evenly in the bottom of your baking dish. Layer the bean and veggie mixture on top, smoothing it out. Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
Step 5: Bake Until Bubbling
Preheat your oven to 375°F (190°C). Place the assembled dip in the oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.
Step 6: Serve and Enjoy
Remove from the oven and let it cool for a few minutes. Serve warm with your favorite tortilla chips, sliced vegetables, or warm tortillas for dipping.
Variations for Dietary Needs
- For a vegetarian version, swap the ground beef with cooked lentils or a plant-based meat substitute.
- Use reduced-fat cheese or a dairy-free cheese alternative to lighten the dish.
- Replace canned black beans with pinto beans or kidney beans for a different flavor twist.
- Add finely chopped jalapeños or a dash of hot sauce for extra heat.
- Mix in some cooked quinoa or brown rice to bulk up the dip and add fiber.
What Not to Do
- Don’t skip draining the canned beans, tomatoes, and corn — excess liquid can make your dip soggy.
- Avoid overcooking the beef; it should be browned but still moist.
- Don’t overload the dip with too much cheese; it can overpower other flavors.
- Refrain from using a baking dish that’s too small, which can cause the dip to overflow in the oven.
Storage & Reheat Guide
Store any leftover Beef Enchilada Dip in an airtight container in the refrigerator for up to 3 days. To reheat, place the dip in an oven-safe dish and warm at 350°F (175°C) for 15-20 minutes until heated through and bubbly again. Alternatively, you can microwave individual portions for 1-2 minutes, stirring halfway through for even heating.
Common Questions
Can I make this dip ahead of time?
Absolutely! You can prepare the dip through step 4 (assembly), cover it tightly, and refrigerate it overnight. When ready, bake as directed. This makes it super convenient for parties or game days.
What can I serve with Beef Enchilada Dip?
Tortilla chips are the classic choice, but this dip also pairs wonderfully with sliced bell peppers, carrot sticks, cucumber rounds, or warm flour tortillas. For something different, try pairing it with crispy pita chips or even toasted baguette slices.
Is there a way to make this dip spicier?
Yes! Add diced jalapeños or a pinch of cayenne pepper to the beef mixture. You can also swap the enchilada sauce for a spicier variety or drizzle some hot sauce on top before serving.
Can I use fresh tomatoes instead of canned?
You can, but make sure to drain any excess juice thoroughly to prevent the dip from becoming watery. Using fresh tomatoes might also slightly change the texture and flavor, but it will still be delicious.
Healthy-ish Favorites
- Slow Cooker Chicken Enchilada Soup – A comforting, protein-packed meal with similar flavors.
- Sheet Pan Shrimp Fajitas With Chili Lime Crema – A light, flavorful dinner perfect for busy weeknights.
Save & Share
If you love this Beef Enchilada Dip, be sure to save it to your favorite recipe collection and share it with friends and family. It’s a guaranteed hit for any occasion, and you’ll be the star of your next gathering!
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Beef Enchilada Dip
Ingredients
Equipment
Method
- Heat your large skillet over medium-high heat. Add the lean ground beef and diced onion, cooking until the beef is browned and the onions are translucent, about 5-7 minutes. Drain any excess fat if necessary. Season with salt and pepper.
- Pour in the red enchilada sauce, stirring well to coat the beef mixture completely. Let it simmer for 3-4 minutes so the flavors meld together beautifully.
- In a large mixing bowl, combine the drained black beans, diced tomatoes, corn, sliced olives, and 1 cup of shredded Colby-jack cheese. Toss gently to mix.
- Spread the beef and enchilada sauce mixture evenly in the bottom of your baking dish. Layer the bean and veggie mixture on top, smoothing it out. Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
- Preheat your oven to 375°F (190°C). Place the assembled dip in the oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.
- Remove from the oven and let it cool for a few minutes. Serve warm with tortilla chips, sliced vegetables, or warm tortillas for dipping.
Notes
- Drain canned beans, tomatoes, and corn thoroughly to prevent a soggy dip.
- For a vegetarian version, substitute beef with lentils or plant-based meat.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
