Beefy Enchilada Dip


Do you know the dip at the party that you just can’t get enough of?  Yeah this is one of those dips!  Since football season is in full swing at our house, we are always having people over.   Since I absolutely love enchiladas I decided to create a fully loaded enchilada dip.  And it turned out awesome!

All of my favorite things are packed into this dip.  It starts with a red enchilada sauce base and then all of my favorite things are inside.  Beef, olives, corn, and loaded with cheese.  How can you go wrong with all of those things inside this dip?  You just can’t.  And you won’t be able to stop eating it.  It is going to be the hit of your next party!


Beefy Enchilada Dip
Prep time
Cook time
Total time
A delicious dip that has all of the goodness of an enchilada packed inside!
Serves: 8-10
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 (15 ounce) can red enchilada sauce
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (14½ ounce) can diced tomatoes, drained
  • 1 (15 ounce) can corn
  • 1 (3 ounce) can sliced olives
  • 2 cups cheddar cheese
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  1. In a large skillet, cook the ground beef and onion until the ground beef is no longer pink and the onion is tender. Drain.
  2. Add the red enchilada sauce, black beans, diced tomatoes, corn, and olives. Bring the mixture to a boil and simmer on medium for 3-5 minutes or until the sauce starts to thicken. Add in cheddar cheese and stir until melted.


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I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.
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  1. Sandy_of_WV says:

    Do you DRAIN the “corn” and “olives?”

    Could you specify that on the recipe – thanks! 🙂

  2. is this gluten free?

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