Beef Enchilada Dip - Made with seasoned ground beef, aromatic spices, zesty enchilada sauce, and the perfect kick from Rotel diced tomatoes and green chiles. Creamy cream cheese and gooey shredded cheese take it over the top. Perfect for parties, game nights, or just satisfying those Tex-Mex cravings. Serve it up with crispy tortilla chips and watch it disappear in no time!
Preheat oven to 350ºF. Spray an 8x8-inch baking dish with nonstick cooking spray. Set aside.
Cook ground beef in a large skillet over medium high heat. Drain excess grease.
In a large bowl, mix together cooked meat, chili powder, ground cumin, garlic powder, Rotel diced tomatoes and green chiles, enchilada sauce, and cream cheese. Stir in shredded cheddar cheese.
Spread beef mixture the prepared baking dish.
Bake for 25 to 30 minutes, or until bubbly. Garnish with green onions and cilantro.
Notes:
Can substitute ground turkey.
You can use any grated cheese you enjoy. Monterey Jack cheese, Pepper Jack cheese, or a Mexican cheese blend are all delicious.
Can I make Enchilada Dip in the crock pot? Yes! Gook the ground beef. Add the cooked meat and remaining ingredients to the slow cooker. Cover and cook on LOW for 2 to 4 hours.
Can I make Enchilada Dip in advance? Yes! You can assemble the dip and store it in the fridge for up to 3 days before baking.
Store leftovers in an airtight container in the refrigerator.