Ingredients
Equipment
Method
Instructions:
- Begin by heating a skillet over medium heat. Add the ground beef or sausage to the skillet. Use a spatula to break the meat into small crumbles. Cook until browned and no longer pink, about 5-7 minutes. Make sure to drain any excess fat.
- Once the meat is fully cooked, add the finely chopped onions to the skillet. Sauté them with the meat for about 3-4 minutes, or until the onions are translucent and fragrant.
- Sprinkle in the cumin and garlic salt, stirring the mixture to ensure the spices evenly coat the meat and onions. This will enhance the flavor profile of your dip.
- In a mixing bowl, combine the cooked meat and onion mixture with the red enchilada sauce, sour cream, and 1 cup of shredded cheese. Mix until everything is well incorporated.
- Pour the mixture into a baking dish and spread it out evenly. Top with the remaining 1 cup of shredded cheese for that irresistible cheesy crust.
- Preheat your oven to 350°F (175°C). Bake the enchilada dip for about 20-25 minutes, or until the cheese is melted and bubbly. For a golden top, you can broil it for an additional 2-3 minutes, watching closely to avoid burning.
- Once out of the oven, let the dip cool slightly before serving. Pair it with tortilla chips, fresh veggies, or even crusty bread for a delicious snack or appetizer.
Notes
- Don’t overcook the ground beef; it should be browned but not dry.
- Use a good quality enchilada sauce for the best flavor.
- Be careful not to skip the sour cream; it adds creaminess and balances the spices.