Description
This Beef Enchilada Dip is a flavorful and crowd-pleasing appetizer featuring ground beef, enchilada sauce, cream cheese, Rotel tomatoes and green chilies, and plenty of cheddar cheese baked to bubbly perfection. Ideal for parties or game day snacking, it’s easy to prepare with simple ingredients and a quick baking step.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 (10-oz) can enchilada sauce
- 1 (8-oz) package cream cheese, softened
- 1 (10-oz) can Rotel diced tomatoes and green chilies, drained
- 2 cups shredded cheddar cheese
- Nonstick cooking spray (for baking dish)
- Optional garnish: chopped green onions and cilantro
Instructions
- Preheat oven: Preheat your oven to 350ºF (175ºC). Spray an 8×8-inch baking dish with nonstick cooking spray and set it aside so it’s ready when the mixture is combined.
- Cook ground beef: In a large skillet over medium-high heat, cook the ground beef until it is fully browned, breaking it apart as it cooks. Drain any excess grease to avoid a greasy dip.
- Combine ingredients: In a large bowl, mix together the cooked ground beef, chili powder, cumin, garlic powder, drained Rotel diced tomatoes and green chilies, enchilada sauce, and softened cream cheese. Stir well until everything is evenly incorporated. Then fold in the shredded cheddar cheese, reserving a small amount if you prefer to sprinkle extra on top.
- Prepare for baking: Spread the combined beef and cheese mixture evenly into the prepared baking dish, smoothing the top for even cooking.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the dip is bubbly and hot throughout. The cheese should be melted and slightly golden.
- Garnish and serve: Remove from the oven and let it cool slightly. Garnish with chopped green onions and cilantro if desired. Serve warm with tortilla chips, crackers, or vegetable sticks for dipping.
Notes
- Use lean ground beef to reduce grease in the dip.
- Drain the canned tomatoes and green chilies well to avoid excess liquid in the dip.
- For a spicier dip, use a hotter enchilada sauce or add additional chili powder.
- This dip can be prepared in advance and baked just before serving.
- Leftovers can be refrigerated in an airtight container and reheated in the microwave or oven.
