How to make a Cheesy Beef Enchilada Dip.
Ingredients: Makes 8-10 Servings
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 tablespoons (homemade or store-bought) taco seasoning
- 1 (4.5 oz) can diced green chillies, drained
- 1 (19 oz) can red enchilada sauce
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup sour cream
- 1/4 cup salsa
- 2 scallions, sliced
- 2 tablespoons fresh cilantro leaves
- chips for serving
- Heat a large skillet over medium-high heat with 2 tablespoons of butter.
- Once melted, add in the ground beef and begin break it up with a wooden spoon.
- Cook until no longer pink and just beginning to brown, for about 5 to 8 minutes.
- Drain excess liquid.
- Stir in the onion and garlic and cook for a minute or two to soften.
- Add the taco seasoning, and green chillies and cook for another minute.
- Add the enchilada sauce and remaining 2 tablespoons butter and bring to a simmer.
- Reduce heat to low and stir in most of the cheese (reserving about a tablespoon of each for topping) until melted through, for about 5 minutes.
- Top with the reserved cheese and cover; cook until the cheese on top has melted.
- Remove from the heat and top with sour cream, salsa, scallions and cilantro.
- Serve hot with chips for dipping.
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