Beef & Bean Enchilada Dip
Welcome back Elissa from Style Wire! This time she is in the kitchen making a classic beef & bean enchilada dip. Perfect for game day, a pock-luck, appetizers, or simply pair it with a salad as a meal! Not a beef eater? Remove the beef and sub for any protein (ground turkey, chicken, pork etc.). You can even add tofu, or double the beans and skip the meat altogether.
Ingredients:
- Maine Grains Pinto Beans (prepared as refried beans)
- Kinnealy Ground Beef
- Cilantro
- Jalapenos (optional)
- Cotija Cheese
- Shredded Cheddar Cheese
- Tortilla Chips
From the pantry…
- 10 oz. Enchilada Sauce (canned or homemade)
- Taco Seasoning (optional)
Directions:
- Prep oven to 350°F
- Dice the jalapeños & crumble desired amount of Cotija cheese. Rough chop cilantro. Set aside all aside
- In a medium skillet prepare 1lb. ground beef (for spicier, more flavorful dip add 1/2 package of taco seasoning) mix in enchilada sauce, let simmer for a few minutes and remove from heat
- Prep a large cast iron skillet or square glass baking dish and cover the bottom 1/3 of the pan with refried beans
- Pour taco meat mixture over beans and bake until bubbly
- Finish with Cotija, Cabot shredded cheddar cheese, diced jalapeños and cilantro
- Serve immediately with tortilla chips
