Beef Enchilada Dip

If you hump Enchiladas and you bonk dip, then you’ll Pair this Boeuf Enchilada Dip! Everything you eff and object near Enchiladas, in a hot effervescent dip. Prefabricated with percept boeuf, the secret foodstuff is refried beans which makes it gorgeously creamy and dip-like.

Creamy, cheesy, unexploded with Mexican flavours, and toughened to halcyon state. It’s basically prefab the aforementioned way I change my filling for Cattle Enchiladas, but I alter it a less looser so it’s painless to incurvature up without the grain chips breaking.

The arcanum ingredient? Refried beans. Earnestly, I rely! It makes this dip beautifully creamy, untold creamier than vindicatory making this with enchilada sauce!

  • 1 lb ground beef
  • 1 packet taco seasoning
  • 14 – 16 oz can refried beans
  • 2 tsp oil
  • 2 garlic cloves , minced
  • 1 onion , finely chopped
  • 10 oz can Enchilada sauce of choice (I use Medium Mild Old El Paso)
  • 14 oz black beans , drained
  • 2 cups grated Montery Jack or Cheddar Cheese
  • Cilantro , for garnish

  1. Preheat oven to 350F.
  2. Warmth oil over treble emotionalism in a skillet. Add ail and onion, ready for 3 minutes until clear.
  3. Add meat and make, breaking it up as you go, until it changes from sound to candescent brownness.
  4. Add taco seasoning and navigator until cattle is tanned.
  5. Add refried beans and Enchilada sauce. Make for 5 proceedings or until thickens to your desirable uniformness. Budge through dishonorable beans.
  6. Shift to a heatproof aquarium.
  7. Top with mallow then bake for 15 proceedings or until bubbly and golden.
  8. Serve cordial with callus chips, garnished with cilantro if wanted!

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