Beefy Enchilada Dip

 

Beefy Enchilada Dip

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Alyssa Rivers
Servings 10 Servings

A delicious dip that has all of the goodness of an enchilada packed inside!

Course Appetizer, Side Dish, Snack
Cuisine American

Ingredients

  • 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

Instructions

  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.
Nutrition Facts
Beefy Enchilada Dip
Amount Per Serving
Calories 212 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g40%
Cholesterol 56mg19%
Sodium 411mg17%
Potassium 161mg5%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 14g28%
Vitamin A 226IU5%
Vitamin C 1mg1%
Calcium 174mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Beefy enchilada dip in a black bowl with frito lay chips around the side.

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 in a black bowl with a chip being dipped in the dip.

 

Alyssa Rivers

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. I used 1 – 5.75oz jar of sliced Spanish olives and added 1 envelope of taco seasoning and also a little hot pepper sauce from Trader Joe’s! It did the trick as it needed a little kick!

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