Enchilada Dip

Enchilada Dip Recipe

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Brandi Kirkpatrick


This is based off of a recipe I saw on Pinterest. I thought it needed amped up with some more veggies than the initial recipe.


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10 Min
15 Min


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  • ·
    2 lbs ground beef, browned and well drained
  • ·
    1 small onion, diced
  • ·
    1 teaspoon garlic, minced
  • ·
    6 oz diced chilies
  • ·
    15 oz diced tomatoes
  • ·
    15 oz sliced olives
  • ·
    15-19 oz mild enchilada sauce
  • ·
    2 cups monterey jack or mexican blend cheese
  • ·
    1 bunch green onions, sliced
  • ·
    tortilla chips
  • ·
    sour cream, optional

How to Make Enchilada Dip


  1. Preheat oven to 350 degrees. Brown ground beef in a large skillet. Drain well. Return to skillet. Add in diced onion and garlic; sauté until tender.
  2. Drain tomatoes, chilies, and 3/4 of the olives really well. Add to skillet. Heat through. Add enchilada sauce and 1/2 cup of cheese. Stir well.
  3. In a greased baking dish, pour contents of skillet into pan. Sprinkle with cheese, olives and green onions. Bake for 15 minutes.

    Serve with sour cream and tortillas.

Printable Recipe Card

About Enchilada Dip

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids

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