Cheesy Beefy Enchilada Dip

THIS is football food.  Reminiscent of chili, but thicker.  It’s hearty enough to be a main dish and goes a long way as a dip, which is perfect if you’re feeding a crowd for a tailgate.  I like to serve it with Frito Scoops because they are a bit sturdier, but any corn chip will work.


1 lb ground beef (93-95% lean is preferable)

1 onion, diced

1 Tbsp chili powder

3/4 tsp cumin

1/2 tsp ground coriander

1/4 tsp dried oregano

1/8 tsp cayenne pepper

1/2 tsp garlic powder

1/2 tsp table salt

2 cup jarred salsa

1/4 cup zesty Italian dressing

1/2 cup sour cream

1 (15 oz) can corn, drained

1 (15 oz) can black beans or kidney beans, rinsed and drained

8 oz shredded cheddar cheese

Frito Scoop Chips


1. Preheat the oven to 400-degrees.

2. Cook the ground beef and onion in a large skillet over medium-high heat until the meat is no longer pink.  Drain off any rendered fat.

3. Add the chili powder, cumin, coriander, oregano, cayenne pepper, salt, and garlic powder to the skillet.  Stir to distribute.

4. Add the salsa, then stir to combine.

5.  Add the sour cream and salad dressing.  Stir to combine.

6. Finally, add the corn and beans to the mixture.  Stir to evenly distribute.

7. Allow the mixture to come to a boil, then lower the heat and simmer for 5 minutes to thicken.

8. Pour half the meat mixture into a 2-quart baking dish.  Using a spoon, spread the mixture into an even layer.  Sprinkle half the cheese over the meat mixture.  Repeat with the remaining meat and cheese.

9. Cover the baking dish with aluminum foil and place it in the oven.  Bake for 25 minutes.

10. Remove the baking dish from the oven and allow it to rest for 5 minutes.  Remove the foil, then serve warm with corn chips.

Serves 10-12




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