Did someone say enchilada? Make this quick beef enchilada dip, grab some chips and call it gameday!
Cooking with natural gas allows instant temperature adjustment to brown your beef and bring your enchilada sauce to a perfect boil.
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Beef Enchilada Dip
- 1 tbsp olive oil
- 1 pound ground beef
- 1 1/2 cups enchilada sauce
- 1 cup canned sweet corn
- 1 4.5 ounce chopped green chiles
- 1 cup shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
- Salt and black pepper, to taste
- Tortilla chips, for serving
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.
Place dip into a serving bowl, add remaining cheeses and microwave until cheese melts. Let cool 5 minutes before serving.
OR you can prepare this dip this way instead.
Preheat oven to 400 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray.
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.