Beef Enchilada Dip
Try this Beef Enchilada Dip recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 pound lean ground beef
- 3 green onions chopped
- 1 (8 ounce) can tomato sauce
- 2 tablespoons chopped cilantro
- 3 tablespoons sour cream
- 2 teaspoons taco seasoning
- 1 (15 ounce) can mild enchilada sauce
- 1 (16 ounce) can pinto or black beans rinsed and drained
- 1 (4 ounce) can mild diced green chiles
- 2 cups shredded cheese divided (i used sharp cheddar and monterey jack) optional toppings:
- 1 (2.25 ounce) can sliced olives drained
- 1 red ripe tomato diced
- Carbohydrate 6.18293130182919 g
- Cholesterol 61.031137875 mg
- Fat 13.3711733749997 g
- Fiber 0.831516666833283 g
- Protein 17.2927412812489 g
- Saturated Fat 6.82534831244999 g
- Serving Size 1 1 to 10 (141g)
- Sodium 419.310821009661 mg
- Sugar 5.35141463499591 g
- Trans Fat 1.3171992976874 g
- Calories 216 calories
Preheat oven to 375 degrees.Brown ground beef in a large skillet over medium heat. Cook and stir until crumbled and no pink remains. Drain the grease from the pan and return to low heat. Add enchilada sauce, tomato sauce, taco seasoning, beans, and green chiles. Stir to combine. Stir in 1 cup of the shredded cheese and remove pan from the heat.Pour mixture into a baking dish and top with remaining cheese. Bake for 15 minutes, or until cheese is melted and bubbly. Remove from oven and allow it to cool for about 5 minutes. Add toppings of choice - olives, chopped green onion, diced tomato, chopped cilantro. Drizzle with sour cream. Serve with tortilla chips or corn chips.
