Cheesy Enchilada Dip with Beef
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This Enchilada Dip is bursting with mouthwatering Mexican flavors! Made with ground beef and red enchilada sauce, it’s the ultimate cheesy savory snack. This simple beef enchilada dip recipe comes together in just 20 minutes and will be the star of your dinner or game day table!
Enchilada Dip
Chad and I used to enjoy a Mexican fajita feast every year for the big game, but we have since expanded our feasts and our company.
I was looking to mix things up from my usual game day favorites, and this easy enchilada dip was the perfect solution. SCORE!!
Heavenly dip topped with tons of ooey gooey cheese and smoky beef enchilada filling is sure to wake up your senses.
As if that wasn’t enough, we topped it with some pico de gallo for an added fresh flavor.
Altogether, it makes an incredibly easy, cheesy dip that is sure to disappear from your game day table.
Chad couldn’t keep his hands off it, and I’m sure you are going to love it too!
Ingredient Notes and Substitutions
- Ground Beef – Use a lean blend to reduce the amount of grease drippings in the skillet.
Otherwise, you’ll need to drain those off or spoon them out before adding the rest of the ingredients.
Ground chicken or turkey are excellent alternatives, but they don’t have as much natural flavor. Increase the spices if you go this route. - Red Enchilada Sauce – I love to make my own sauces whenever I can, but a 10-ounce can from the store will taste just as great in this beef enchilada dip recipe.
If you like things spicy, opt for a medium or hot variety instead of mild. - Cheese – Colby Jack has the perfect blend of flavor and meltability! Feel free to substitute sharp cheddar, Monterey Jack, or a fiesta blend instead.
- Spices – Of course, there’s garlic powder and onion powder to round out the savory flavors. Don’t forget the salt, either — it enhances everything else!
Tips and Tricks to Make Cheesy Enchilada Dip
- Choose quality ingredients.
When recipes are this simple, every part counts! Grab lean ground beef from the butcher and fresh cheese from the deli.
And if you have the time, I highly recommend making your enchilada sauce and pico de gallo from scratch.
- Season as you go.
Once you start to see drippings from the beef in the skillet, add the garlic and onion powders. The meat will absorb those flavors as it cooks.
Don’t wait until it’s already browned or the flavors won’t be as noticeable.
Then, give your dip a quick taste after adding the sauce and bringing it to a boil. Add some salt if you’d like, though it shouldn’t need much.
- Use your broiler for maximum gooeyness!
Once your skillet is loaded with dip, sprinkle on the cheese and pop it under the broiler.
It gets the cheese all browned and bubbly in minutes, which is exactly the texture we’re looking for!
- Let it rest before serving.
This gives it a chance to cool slightly, which makes it easier to scoop and prevents any burns on the roof of your mouth!
Prep Ahead
- Make enchilada sauce (if homemade)
- Shred cheese
Kitchen Tools You Will Need
- Cast Iron Skillet – There are a ton of brands out there, but this is my trusty inexpensive go-to.
- Wood Turner – My most used spoon or spatula in my kitchen! It’s amazing for sauteing vegetables and browning meat.
- Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
Serving Suggestions
I really wanted to create an irresistible presentation, so I transferred my beef enchilada dip to a smaller cast iron skillet (6.25″) before topping it with cheese.
The result was a heaping pan of ooey gooey cheesy enchilada dip that was calling everyone’s name!
I suggest placing the skillet on a baking sheet so it’s easier to get in and out of the oven.
Once baked, top with homemade pico de gallo or salsa and serve with plenty of tortilla chips. It’s a great spread for baguette slices too!
Storing and Reheating Beef Enchilada Dip
Cool and transfer leftovers to an airtight container.
Don’t be tempted to store the dip in your cast iron — it will cause the seasoning to deteriorate, and exposure to moisture can cause the pan to rust.
Keep beef enchilada dip in the refrigerator for up to 4 days, then reheat in the microwave or oven until warmed through.
Enchilada Dip Recipe FAQ
Sure! Prepare as directed but refrigerate without the cheese on top. Then, transfer the enchilada dip back to the cast iron skillet to reheat in the oven.
Once it’s warmed through, switch on the broiler and top with cheese!
Sauté some chopped onions with the ground beef or use black beans for a vegetarian version. A combination of beef and beans would be good also.
It’s easy to sneak some veggies like corn or bell peppers into this enchilada dip recipe. You can also add a heaping spoonful of sour cream for a creamier consistency, or simply add a dollop on top when serving.
As far as toppings go, green onion and cilantro make every Tex-Mex dish better!
Yes, but it won’t have quite the same effect. The dip itself is already cooked, so the broiling step is simply to melt the cheese.
If your oven doesn’t have a broil setting, preheat your oven to 500°F before starting the enchilada dip recipe so it’s hot and ready to go. You may need to crack the door open as it gets closer to temperature so it doesn’t overheat and shut off.
Otherwise, heat it at a lower temp (425 to 450°F) and leave the skillet in for an extra minute or two.
Enjoy!
With love, from our simple kitchen to yours.
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Cheesy Enchilada Dip with Beef
Equipment
Ingredients
- 1 pound lean ground beef
- 10 ounces red enchilada sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt to taste, I added 1/4 teaspoon
- 4 ounces Colby Jack cheese, shredded (about 1 cup)
- Optional garnish: fresh pico de gallo or salsa
Instructions
- Cook ground beef in an oven safe medium skillet over medium-high heat until cooked through. Stir occasionally. Add garlic powder and onion powder once you see beef drippings in the pan. Break up beef with a wooden spoon as you go. Add enchilada sauce. Stir to combine. Bring to a boil and remove from heat. Taste for flavor. Add salt as necessary, it should not need much if any.
- Sprinkle with cheese.* Transfer to oven and place under broiler for 2 minutes or until cheese is bubbly and golden brown. Remove from oven. Add a scoop or so of fresh salsa.
- Serve and enjoy.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2016, updated and republished May 2024
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Hi Donna, We live in Tucson and we were also very happy that the Cardinals won. We are also happy when the Phoenix Suns (basketball) win which has been awhile for that. But we keep hoping. This dip looks delicious and I am sure it is and I will have my wife make it soon. Hal Dale
The wife mad this for Sunday pickings lol and it was out of this world.
This cheesy enchilada dip is fantastic! So easy to make and perfect for game day!
Hi Riley!
We’re so glad you enjoyed.
TSRI Team Member,
Devlyn