This beef enchilada dip is the perfect easy appetizer to feed a crowd! Made with ground beef, green chiles, black beans, enchilada sauce, and lots of cheese. Great for parties and game day. If there’s leftovers, use it as a filling for burritos, tacos, or quesadillas.
If you love cheesy Mexican inspired dips, then you have to try my green chile chicken enchilada dip!
Why you’ll love it
Hearty and filling appetizer – A lot of cheesy dips are just that, cheese. This enchilada dip, however, is packed with ground beef and black beans. You could actually turn it into a meal if you wanted to.
Enchilada without all the work – This dip is essentially ground beef enchilada filling minus all the work of filling corn tortillas and rolling them up.
Crowd pleasing appetizer – This is a dip that will feed at least 8 people and the chances that there will be leftovers are between slim and none.
Easy to make – This dip not only uses simple ingredients, but it’s incredibly easy to make. It only takes about 10-15 minutes to throw together and another 10-15 minutes to bake.
- White onion – Yellow onion can also be used.
- Ground beef – You’ll want to use lean ground beef to keep the dip from being too greasy. I used 93/7 lean ground beef.
- Chili powder, ground cumin, garlic powder – Flavorful dried spices to season the dip.
- Diced green chiles – mild or hot green chiles can be used depending on how spicy you want the dip to be.
- Black beans – Canned black beans add flavor, heartiness and fiber to the dip.
- Red enchilada sauce – My favorite brands are Hatch and Fronterra. You can use the mild, medium, or hot variety.
- Cream cheese – Low fat or full fat may be used. Whipped cream cheese also works. I don’t suggest using fat free.
- Cheese – The ooey gooey element of the dip. Monterey Jack, Colby Jack, cheddar, or a Mexican cheese blend are all good choices.
How to make beef enchilada dip
Sauté the onion in an oven safe skillet for 2-3 minutes then add in the ground beef. Crumble the beef seasoning it with salt and pepper and the dried spices. Continue to cook until it’s cooked through.
Stir in the green chiles, black beans, and cream cheese. Once the cream cheese is melted and fully incorporated, stir in the enchilada sauce and half of the cheese.
Top with the remaining cheese and place the skillet in the oven to bake. Bake for 15 minutes or until the cheese is melted and the dip is bubbling.
Garnish with chopped cilantro or any other enchilada toppings, such as avocado, black olives, or diced tomatoes. Serve immediately with tortilla chips.
Variations and substitutions
- Ground beef can be substituted with ground turkey or ground chicken.
- Red enchilada sauce can be swapped with green enchilada sauce.
- Add a 1/2 cup of defrosted frozen corn to the beef mixture.
- Add toppings such as diced avocado, tomatoes, sour cream or black olives.
Storage and reheating
The enchilada dip will keep in the fridge for 4-5 days. You can reheat it in the microwave or in the oven at 350° F. for about 15-20 minutes or until hot and bubbly.
Freezing – You’re in luck! This beef enchilada dip can be frozen. Let it cool completely and then transfer it to a freezer safe container. Freeze for up to 3 months. Let it defrost in the refrigerator overnight before reheating it using one of the 2 methods listed above.
Can enchilada dip be made ahead of time?
Yes. You can make the dip 2-3 days ahead of time and reheat it in an oven safe skillet or dish at 350° F. for 15-20 minutes or until it’s hot and bubbly.
More dip recipes
- Skinny Buffalo Chicken Dip
- Mexican Corn and Green Chile Dip
- Baked Mozzarella and Marinara Dip
- Roasted Red Pepper Hummus
- Green Chile Guacamole
- Cheesy Baked Jalapeño Black Bean Dip
Did you make this beef enchilada dip? I’d love if you’d leave a recipe rating and review below.
- 2 teaspoons olive oil
- 1/2 cup diced white onion
- 1 pound lean ground beef, I used 93/7 lean
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 4 ounce can diced green chiles
- 15 ounce can low sodium black beans, drained and rinsed
- 14 ounce can red enchilada sauce
- 4 ounces low fat cream cheese
- 1 1/2 cup shredded Colby Jack, Monterey Jack, or cheddar cheese
- Cilantro for garnish and tortilla chips for serving
- Preheat oven to 400° F.
- Add a couple teaspoons of olive oil to a 10 or 12 inch oven safe skillet. Heat the oil over medium-high heat and add in the onion. Sauté for 2-3 minutes then add in the ground beef. Crumble the beef seasoning it with salt, pepper, and the dried spices. Continue to cook until it's cooked through.
- Stir in the green chiles, black beans, and cream cheese. Once the cream cheese is melted and fully incorporated, stir in the enchilada sauce and half of the shredded cheese.
- Top with the remaining cheese and bake for 15 minutes or until the cheese is melted and the dip is bubbly. Garnish with cilantro and serve with tortilla chips.
Amount Per Serving: Calories: 252Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 709mgCarbohydrates: 14gFiber: 4gSugar: 6gProtein: 27g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.