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GROUND BEEF ENCHILADA DIP Recipe

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This recipe for GROUND BEEF ENCHILADA DIP is from The Ohio Buckeye Junior Hereford Association Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cloves garlic
1 pound ground beef
1 teaspoon onion powder
1 14-ounce can red chile enchilada sauce
4 ounces cream cheese
½ cup sour cream
2 cups freshly shredded cheddar jack cheese (or any combination of the two)
1 tablespoon Sliced olives
Salt & Pepper
1 tablespoon scallions or cilantro, for garnish
Tortilla chips for serving
Directions:
Directions:
Preheat oven to 375 degrees F.
Heat a large oven-proof skillet (like cast iron) over medium heat. Add ground beef, onion and garlic. Season with salt and pepper. Continue to cook, breaking up chunks beef as you go, until meat is no longer pink. Drain as much grease as possible from the pan (I like to use paper towels to soak it up).
Stir in enchilada sauce, bring to a simmer over medium-low heat for about 5 minutes. Sauce should reduce and thickly coat the meat.
Remove from heat and stir in cream cheese and sour cream until melted and combined.
Stir in half of the cheese. Sprinkle remaining cheese evenly over the top.
Slide skillet into the oven and bake for about 20 minutes, or until cheese is melted and dip is bubbly.
Garnish with scallions or cilantro and serve with tortilla chips for dipping.

 

 

 

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