This dip is a crowd-pleaser that’s quick to prepare and irresistibly delicious. It’s hearty enough to serve as a main for casual nights but shines as a shareable starter. With a simple ingredient list and minimal prep time, you get maximum flavor with minimal effort. Plus, it’s easily customizable for spice levels and dietary preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground beef
Yellow onion
Garlic (minced)
Red enchilada sauce
Cream cheese
Sour cream
Shredded cheddar cheese
Shredded Monterey Jack cheese
Olive oil or cooking spray
Salt and pepper
Green onions (optional, for garnish)
Jalapeños or green chiles (optional, for heat)
Tortilla chips (for serving)
Directions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened.
Add the ground beef and cook until browned. Drain excess grease if necessary.
Stir in minced garlic and cook for another minute until fragrant.
Pour in the enchilada sauce and mix until well combined with the beef mixture. Simmer for a couple of minutes.
Reduce heat to low and stir in the cream cheese and sour cream until melted and creamy.
Fold in half of the shredded cheddar and Monterey Jack cheeses. Stir until the cheese is melted and the mixture is smooth.
Transfer the mixture to a greased baking dish or cast-iron skillet.
Sprinkle the remaining shredded cheeses evenly on top.
Bake for 15–20 minutes, or until bubbly and golden around the edges.
Garnish with sliced green onions or jalapeños, if using. Serve hot with tortilla chips.
Servings and timing
This recipe serves 6–8 people as an appetizer. Prep time: 10 minutes Cook time: 20–25 minutes Total time: 30–35 minutes
Variations
Spicy version: Add diced jalapeños or use a spicy enchilada sauce for a kick.
Chicken Enchilada Dip: Swap the ground beef for shredded rotisserie chicken.
Vegetarian option: Replace beef with black beans, corn, and diced bell peppers.
Taco-style: Add taco seasoning for a more Tex-Mex flavor profile.
Low-carb: Serve with sliced bell peppers or cucumber rounds instead of chips.
One-skillet version: Prepare and bake the dip directly in an oven-safe skillet.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions or warm the entire dish in the oven at 350°F until heated through. Add a sprinkle of cheese before reheating for extra melty goodness. This dip is best fresh, but it can be frozen in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I make this dip ahead of time?
Yes, assemble the dip and store it in the fridge unbaked for up to 24 hours. Bake just before serving.
What’s the best cheese to use for enchilada dip?
A mix of cheddar and Monterey Jack works great, but you can also use pepper jack or a Mexican cheese blend.
Can I use store-bought enchilada sauce?
Absolutely. Store-bought red enchilada sauce is perfect for this recipe and saves time.
Is this dip spicy?
It’s mild as written, but you can make it spicier by adding hot sauce, jalapeños, or using spicy enchilada sauce.
Can I double this recipe?
Yes, double all ingredients and bake in a 9×13-inch dish for larger crowds.
What should I serve with enchilada dip?
Tortilla chips are traditional, but it’s also great with crusty bread, pita chips, or veggie sticks.
Can I make it in a slow cooker?
Yes, cook the beef mixture, then transfer to a slow cooker on warm. Add the cheeses and let them melt before serving.
Can I freeze leftovers?
Yes, freeze in a sealed container for up to 2 months. Thaw and reheat in the oven or microwave.
How do I make it more creamy?
Increase the cream cheese or sour cream slightly for an extra-creamy texture.
Can I use ground turkey instead of beef?
Definitely. Ground turkey or chicken are great lean alternatives to beef.
Conclusion
Beef Enchilada Dip brings the rich, bold taste of enchiladas into a creamy, cheesy dip that’s ready to steal the spotlight at your next gathering. It’s hearty, satisfying, and endlessly customizable to suit your taste. Make a batch, grab some chips, and get ready for a dip that disappears fast.
Beef Enchilada Dip is a rich, cheesy, and hearty appetizer made with seasoned ground beef, enchilada sauce, cream cheese, and a blend of melty cheeses. Perfect for parties, game day, or any casual gathering, this scoopable dip delivers all the flavors of enchiladas in every bite.
Author:Catherine
Prep Time:10 minutes
Cook Time:20–25 minutes
Total Time:30–35 minutes
Yield:6–8 servings
Category:Appetizer
Method:Baking
Cuisine:Mexican
Ingredients
1 lb ground beef
1 small yellow onion, diced
2 cloves garlic, minced
1 (10 oz) can red enchilada sauce
4 oz cream cheese, softened
1/2 cup sour cream
1 cup shredded cheddar cheese, divided
1 cup shredded Monterey Jack cheese, divided
1 tbsp olive oil or cooking spray
Salt and pepper to taste
2 tbsp sliced green onions (optional, for garnish)
2 tbsp sliced jalapeños or green chiles (optional, for heat)
Tortilla chips, for serving
Instructions
Preheat oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 3-4 minutes.
Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
Stir in minced garlic and cook for 1 minute until fragrant.
Add enchilada sauce and stir to combine. Simmer for 2-3 minutes.
Reduce heat to low and stir in cream cheese and sour cream until smooth and melted.
Fold in 1/2 cup of cheddar and 1/2 cup of Monterey Jack cheese. Stir until melted and creamy.
Transfer mixture to a greased baking dish or cast-iron skillet.
Sprinkle remaining cheddar and Monterey Jack cheeses evenly over the top.
Bake for 15–20 minutes or until bubbly and golden around the edges.
Garnish with green onions and jalapeños if using.
Serve hot with tortilla chips.
Notes
Use pepper jack or Mexican cheese blend for extra flavor.Add taco seasoning for a Tex-Mex twist.Make it spicier with hot sauce or diced jalapeños.Can be made ahead and baked before serving.Great with veggie sticks for a low-carb option.
