Beef Enchilada Dip

Yield: 6 servings

Prep: 5

Cook: 10

Total: 15

This meaty, cheesy enchilada dip comes together in just 15 minutes, and is the perfect crowd pleasing appetizer!

5 stars (5 ratings)

Ingredients

1 tablespoon olive oil
1 pound ground beef
1 ½ cups enchilada sauce
1 cup roasted corn kernels
1 (4.5-ounce) can chopped green chiles
1 cup shredded Monterey Jack cheese, divided
1 cup shredded cheddar cheese, divided
Kosher salt and freshly ground black pepper, to taste

Instructions

Preheat oven to 400 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray.
Heat olive oil in a saucepan over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in enchilada sauce, corn, chiles, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese; season with salt and pepper, to taste.
Divide the filling evenly into the ramekins and top with remaining cheeses.
Place into oven and bake until bubbly around the edges, about 5 minutes. Let cool 5 minutes before serving.

This Beef Enchilada Dip recipe is brought to you by DAMN DELICIOUS

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