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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.


  • 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)


  1. Prep oven to 350°F
  2. Dice the jalapeños & crumble desired amount of Cotija cheese. Rough chop cilantro. Set aside all aside
  3. 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
  4. Prep a large cast iron skillet or square glass baking dish and cover the bottom 1/3 of the pan with refried beans
  5. Pour taco meat mixture over beans and bake until bubbly
  6. Finish with Cotija, Cabot shredded cheddar cheese, diced jalapeños and cilantro
  7. Serve immediately with tortilla chips

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