Beef Enchilada Dip - a warm, meaty, cheesy, and delicious dip that makes for a great crowd-pleasing appetizer. It's super easy to make, and if you're preparing the dip for a party you can do most of the work ahead of time by cooking the meat and assembling the dish, and then just heat it in the oven a few minutes before serving. Ingredients: 1 lb. 93% lean ground beef ½ medium onion, diced 2 garlic cloves, minced ½ cup frozen corn kernels, thawed ½ cup red kidney beans, rinsed 1 (4.5 oz.) can diced green chiles ½ teaspoon cumin ½ teaspoon chili powder ¼ teaspoon black pepper 1 (10 oz.) can mild enchilada sauce ¾ cup reduced fat shredded cheddar or Monterrey Jack cheese, divided 1-2 Roma tomatoes, diced Chives, for garnish (optional) May also add black olives, diced avocado, or low fat sour cream as garnish (optional) Tortilla chips, for serving Directions: 1. Preheat the oven to 400 degrees; coat an 8” x 8” baking dish (or similar size dish) with cooking spray. 2. In a large skillet coated with cooking spray, brown the ground beef and onions over medium heat for about 10 minutes, or until the beef is cooked through. Add the garlic, and cook for another 2-3 minutes. Drain well. 3. Add the corn, kidney beans, green chiles, cumin, chili powder, black pepper, enchilada sauce, and ¼ cup of cheese to the beef and stir everything together. Turn the heat to high, and bring the mixture to a boil, then turn the heat down to low and let it simmer for 1-2 minutes. 4. Pour the beef mixture into your baking dish, top with the remaining ½ cup of cheese, and bake for 5 minutes so that the cheese melts. 5. Garnish with diced tomatoes and chives, or any other toppings you like! Serve with tortilla chips.
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