It’s likely that when you think about beef enchilada dip your mind reaches for the chips, too. Well, not today, my friend, not today! Finish out basketball season with State Fair® Classic Corn Dogs served alongside a skillet of the best dip you ever put in your mouth! If you love chili dogs, this combination is going to make your mouth jump up and do the Cotton Eyed Joe…
For this recipe you’ll need: lean ground beef, onion, red enchilada sauce, chiles, Cheddar cheese, Pepper Jack cheese, cilantro, green onions, and State Fair Classic Corn Dogs
I think our family has elevated snacking to Olympic event status, especially on the weekends. I am usually so exhausted from juggling my various projects all week long that weekend meals often consist of me waving weakly in the direction of the pantry and telling the kids to figure it out.
It’s especially true during those weeks of the year when “game day” happens. Game day right now means the basketball playoffs.
It’s a Quick Trip to H-E-B for the Fixin’s
I love that my H-E-B is conveniently located near my favorite lunch spot and antique stores. It means that I can sneak in lunch (and maybe a little shopping) when I have to restock the shelves at home. I’ve always loved shopping Texas companies and H-E-B is one of my favorites – especially after all of that hurricane mess in Houston a while back. They were one of the first companies to get in there and help out.
So, when it came down to deciding on food to get us through the playoffs you know where I headed.
You could get lost in that store – but since I don’t want you to do that let me just point out that the onions are in the produce section as you walk in, the ground beef is to your right just past the bread and produce, the cheese is on the back wall, the State Fair Classic Corn Dogs are in a special display at the end of an aisle in the back of the freezer section, and the rest of the ingredients for the enchilada dip are in the Mexican food section. Or at least that’s how it’s set up at my H-E-B.
State Fair Classic Corn Dogs Are Quick and Easy
So, let me just say that corn dogs have been one of my guilty pleasures for a very, very long time. You don’t need to know how long but I will say that I have eaten corn dogs while wearing bell bottom jeans and listening to the Beatles newest song on the AM radio.
First of all, they are food on a stick and who in the heck doesn’t like food on a stick? Then as a mom I learned that I didn’t even have to feel so guilty about loving them because State Fair Classic Corn Dogs are 100% beef and are a good source of protein. When you factor in the quick-fix-grab-and-go bonus they become even better.
I mean, there’s not many meals that I can get on the table in 5 minutes or less, how about you?
Enchilada Dip, Corn Dogs, and Couches
So here’s the thing.
You don’t want a fussy meal during the play-offs – at least I don’t. Still, I wanted it to be a little celebratory because…why not?
I got to thinking about how much I love chili dogs but I was kind of hungry for Mexican food – because, y’all, my stomach rules the grocery list. All of a sudden my taste buds jumped in the conversation and suggested putting corn dogs with my favorite enchilada dip.
So. Stinkin’. Brilliant.
You can make the hot enchilada dip in an iron skillet and have everyone spoon it onto their plate or you can make it in little, individual sized skillets – because that’s fun, too. It just looks like you went to a little more trouble even if you’ve handed everyone paper plates and napkins leftover from Christmas.
Not that I’d do that.
Tips for Game Day Get-togethers
If you’re anything like us, the whole game watching process is going to be loud and messy. Everyone will wait for the commercials and then fight for the bathroom in order to be done before the game comes back on. Drinks will be spilled. Food will be smeared.
Here are some tips for making the best of a potentially sticky situation.
- Make the paper plates more stable by putting them on regular plates. Still no dishes to do – when you throw the paper plate away just put the regular plate back in the cupboard – unless you got the cheap kind of disposable plates that soak through.
- Have an area for the food, an area for the condiments, and an area for the drinks to keep traffic moving smoothly.
- Move the coffee table out and put a washtub with ice and canned drinks in it in the middle of the room so it’s easily accessible for everyone.
- While a big bowl of chips sounds like a great idea, the small individually packaged chips are better. There’s less chance of them being spilled.
- Think finger foods.
- Put this beef enchilada dip together a couple of days before and then you’ve just got to bake it before it’s party time.
- Create your own hashtag for Instagram and have everyone share candid shots – great memories of the day!
Beef Enchilada Dip Recipe
What’s better than State Fair Classic Corn Dogs with this enchilada dip?
Whether you serve the dip with chips or use it to dip your corn dog in this is one of those recipes that becomes a legend among your family and friends! So good and SO easy! If you love this recipe please give it 5 stars – thank you!
A spicy hot dip that tastes like your favorite beef enchiladas. Try it with corn dogs for a delicious update on chili dogs! Nutrition information is figured using an online calculator and is approximate.
- 1 tablespoon oil
- 1 pound ground beef , 93% lean
- 1 cup chopped onion
- 1 1/2 cups medium spicy enchilada sauce
- 4.5 ounces green chiles (4.5-ounce can), chopped
- 1/2 cup Monterey Jack cheese , shredded
- 1 1/2 cups Cheddar cheese , shredded - divided use
- Salt and pepper to taste
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped green onions
- 12 State Fair® Classic Corn Dogs
Preheat oven to 400 degrees F.
Heat olive oil in a cast iron skillet until very hot.
Add the onion without stirring - let it sit and caramelize a little for about 1 minute - just until there are areas of golden brown.
Add ground beef, season with salt and pepper, and cook until browned, about 3-5 minutes.
Drain any fat that accumulates.
Stir in enchilada sauce and chiles.
Simmer for 2 minutes.
Stir in 1/2 cup Pepper Jack cheese and 1/2 cup cheddar cheese.
Simmer, stirring constantly, until the cheese is completely melted in.
Remove from heat and top with the remaining cheese.
Bake until the cheese melts and the meat mixture is bubbly around the edges - about 5 minutes.
Top with green onion and cilantro.
Serve as a dip for corn dogs, chips, or whatever you like!
Nutrition information for corn dogs is not figured in. Nutrition information is approximate.
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