Ingredients
Equipment
Method
Prepare the Beef Mixture
- 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.
Mix the Veggies and Cheese
- 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.
Assemble and Bake 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.
- 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.