DO I NEED TO USE HOMEMADE ENCHILADA SAUCE?
The short answer is NO, you do not need to use homemade enchilada sauce to make this Beef Enchilada Dip. Now, will the Beef Enchilada Dip be out of this world AMAZING if you DO use homemade enchilada sauce? .. um …. YES! But all joking aside, homemade is better but I have used enchilada sauce out of can from aisle 4 at my supermarket for years and there is no shame in it. I promise. However.. you if do want to step up your game, here is my recipe for Homemade Enchilada Sauce and since it is one of my top 5 recipes on my blog, it must be pretty gosh darn good!
HOW DO I MAKE BEEF ENCHILADA DIP?
Easy!! To make your Beef Enchilada Dip, start by preheating your oven to 350 degrees and in a large skillet, brown ground beef until no longer pink and then drain grease from the pan and add taco seasoning and stir to combine. Pour in enchilada sauce, seasonings, jalapeno peppers, corn, black beans, green chiles and 8 oz of shredded cheese and mix together.
Then shmear (yes, it’s a real word) softened cream cheese on the bottom of a 13 x 9 baking pan.
Top with refried beans – spread evenly to create a layer over the cream cheese and then pour enchilada mixture over the refried beans and spread evenly. Cover with shredded cheese and bake for 25 minutes. Remove from oven and serve immediately!
DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
Beef Enchilada Dip
- 1 lb ground beef
- 1 package taco seasoning
- 4 oz can green chilis
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 15 oz can sweet corn drained
- 2 cup enchilada sauce (homemade or store bought)
- 8 oz can black beans rinsed and drained
- 2 large jalapeno peppers ribs and seeds removed, diced
- 8 oz cream cheese softened
- 16 oz can refried beans
- 16 oz shredded cheese (Sharp cheddar and Monterey Jack)
- *Tortilla chips
- Preheat oven to 350 degrees
- In a large skillet, brown ground beef until no longer pink and drain grease from the pan. Add in taco seasoning and stir to combine
- Pour in enchilada sauce, seasonings, jalapeno peppers, corn, black beans, chilis and 8 oz of shredded cheese. Mix together
- Shmear softened cream cheese on bottom of 13 x 9 baking pan
- Top with refried beans - spread evenly to create a layer over the cream cheese
- Pour enchilada mixture over the refried beans and spread evenly
- Cover with shredded cheese and bake for 25 minutes
- Remove from oven and serve immediately