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Beef Enchilada Dip
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.
Course
Appetizer/Snack
Cuisine
Tex-Mex
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
12
Calories
198
kcal
Author
Marye Audet-White
Ingredients
1
tablespoon
oil
1
pound
ground beef
, 93% lean
1
cup
chopped onion
1 ½
cups
medium spicy enchilada sauce
4.5
ounces
green chiles
(4.5-ounce can), chopped
½
cup
Monterey Jack cheese
, shredded
1 ½
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
Instructions
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 ½ cup Pepper Jack cheese and ½ 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!
Notes
Nutrition information for corn dogs is not figured in. Nutrition information is approximate.
Nutrition
Calories:
198
kcal
|
Carbohydrates:
3
g
|
Protein:
11
g
|
Fat:
15
g
|
Saturated Fat:
6
g
|
Cholesterol:
45
mg
|
Sodium:
210
mg
|
Potassium:
189
mg
|
Fiber:
0
g
|
Sugar:
1
g
|
Vitamin A:
285
IU
|
Vitamin C:
2.4
mg
|
Calcium:
152
mg
|
Iron:
1
mg