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Pioneer Woman Beef Enchilada Dip

Pioneer Woman Beef Enchilada Dip - recipe card
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A hearty, crowd-pleasing dip with seasoned ground beef, rich enchilada sauce, and a blend of melted cheeses, all baked until hot and bubbly. Perfect for parties, game day, or a satisfying snack with tortilla chips.

Ingredients

Scale
  • 1 lb lean ground beef (90/10)
  • 1/2 cup yellow onion, finely diced (about 1 small onion)
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper, freshly ground
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 (10 oz) can red enchilada sauce (mild or medium)
  • 1 (4 oz) can diced green chiles, undrained
  • 8 oz cream cheese, softened and cut into cubes
  • 1/2 cup sour cream, full-fat
  • 1 cup shredded Monterey Jack cheese (about 4 oz)
  • 1 cup shredded sharp cheddar cheese (about 4 oz)
  • 1/4 cup fresh cilantro, chopped (for garnish, optional)
  • Tortilla chips, for serving

Instructions

  1. Preheat the oven to 375°F / 190°C. Lightly grease a 9-inch pie dish or a 1.5-quart baking dish with nonstick spray or a thin layer of butter to prevent sticking.
  2. In a large skillet over medium-high heat, add the ground beef and diced onion. Cook, breaking the meat up with a wooden spoon, until the beef is browned and cooked through, about 6–8 minutes. The beef should no longer be pink, and the onions should be translucent. Drain any excess fat if needed, but lean beef may not leave much.
  3. Reduce the heat to medium-low. Sprinkle the cooked beef with 1/2 teaspoon of the salt, black pepper, cumin, and smoked paprika. Stir to coat evenly and cook for 1 minute more to bloom the spices and deepen their flavor.
  4. Pour in the enchilada sauce and the undrained green chiles. Stir to combine, scraping the bottom of the skillet to release any browned bits. Let the mixture simmer gently for 2–3 minutes, until the sauce has thickened slightly and the flavors meld.
  5. Taste the beef mixture and adjust seasoning with the remaining 1/2 teaspoon salt if needed (the cheese and sauce add salt, so be cautious). Turn off the heat.
  6. Add the softened cream cheese cubes to the skillet. Stir continuously until the cream cheese is fully melted and incorporated into the meat sauce, creating a creamy, cohesive base. This should take about 2–3 minutes. If there are any lumps, keep stirring over low heat until smooth.
  7. Stir in the sour cream until fully combined. The mixture should be thick, creamy, and slightly glossy.
  8. Add 1/2 cup of the Monterey Jack and 1/2 cup of the cheddar cheese to the mixture. Stir until the cheeses are melted and the dip is homogenous. The texture will be thick and dip-like, not soup.
  9. Transfer the mixture to the prepared baking dish and spread it into an even layer with a spatula.
  10. Sprinkle the remaining 1/2 cup Monterey Jack and 1/2 cup cheddar evenly over the top. This top layer will create a golden, bubbly crust.
  11. Place the dish in the preheated oven and bake for 20–25 minutes, until the dip is hot and bubbling at the edges and the cheese on top is melted and starting to turn golden in spots. If you prefer a browner top, you can broil for an additional 1–2 minutes, watching closely to avoid burning.
  12. Remove from the oven and let the dip rest for 5 minutes. This allows the dip to set slightly so it doesn’t slide off the chips.
  13. Garnish with chopped cilantro if using. Serve hot with tortilla chips.
  14. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second bursts or in a 350°F / 175°C oven until hot and bubbly.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in 30-second increments, stirring between each, or place in a 350°F / 175°C oven for 10–12 minutes until warmed through. Freezing: This dip can be frozen before baking for up to 2 months; thaw overnight in the refrigerator before baking. Alternatively, bake and freeze the cooled dip for up to 2 months; thaw and reheat in the oven. For a spicier version, use a hot enchilada sauce or add a minced jalapeño with the onion. To lighten the dip, you can use low-fat cream cheese and sour cream, but the full-fat versions will yield the creamiest texture.

Nutrition

Keywords: beef enchilada dip, enchilada dip, Mexican dip, Tex-Mex dip, baked dip, party appetizer, ground beef dip, cheesy dip, game day dip, tortilla chip dip

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