Beef Enchilada Dip

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This beef enchilada dip packs all of my favorite things into one dish. It starts with red enchilada sauce, savory beef, olives, and sweet corn smothered in melty cheese. Grab your favorite tortilla chips and get dipping.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Side Dish, Snack

Cuisine: American, Mexican American

Keyword: beefy enchilada dip recipe, enchilada dip

Servings: Servings

Author: Alyssa Rivers

Ingredients

1 pound lean ground beef
1 small onion, diced
1 (15-ounce) can red enchilada sauce
1 (15-ounce) can black beans, drained and rinsed
1 (14.5- ounce) can diced tomatoes, drained
1 (15-ounce) can corn, drained
1 (3-ounce) can sliced olives
2 cups shredded Colby-jack cheese, divided
1 teaspoon salt, more if needed
¼ teaspoon pepper

Instructions

Add 1 pound lean ground beef and 1 small onion, to a large skillet and cook over medium-high heat. Cook until the ground beef is no longer pink and the onion is tender. Drain any excess fat.
Add 1 (15-ounce) can red enchilada sauce, 1 (15-ounce) can black beans, 1 (14.5- ounce) can diced tomatoes, 1 (15-ounce) can corn, and 1 (3-ounce) can sliced olives. Bring the mixture to a boil and simmer on medium heat for 3-5 minutes or until the sauce starts to thicken.
Stir in 1 of the 2 cups shredded Colby-jack cheese, and stir until melted, then season with 1 teaspoon salt, and ¼ teaspoon pepper.
Preheat the oven to broil, then pour the dip mixture into a 1-quart baking dish. Top with the remaining 1 cup shredded cheese.
Place the dip in the oven for 1-3 minutes to broil the cheese on top! Watch it closely, the cheese will melt quickly.
Garnish with fresh chopped cilantro. Serve immediately with corn chips or tortilla chips!

Notes

Originally Posted October 10, 2014

Updated October 7, 2024

Nutrition

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