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Dine In: Beef Enchilada Dip


Beef Enchilada DipOne of my favorite restaurants has a new, seasonal dish on their menu that I’ve been ordering every time we go eat there: Cowboy Nachos.

The dish consists of a mound of crispy tortilla chips topped with a beefy, black bean chili and tons of melted cheese, garnished with sour cream and guacamole. It’s heaven on a plate and satisfies all the senses for me: crunchy, creamy, cheesy. What more do you need?

This dip is a great alternative to my favorite nachos to make at home. Not everyone in the family likes all the same things, so heaping everything on a plate of nachos wouldn’t work out for us.

If you make this dip, it allows each family member to control their amounts and add the garnishes they like.

It’s a fun way to wind down with the family on a Friday night.

Beef Enchilada Dip

Ingredients:
1 lb ground beef
1/2 large white onion, finely diced
2 cloves garlic, minced
2 (10 oz) cans red enchilada sauce
2 cups cheddar cheese, grated
cilantro, sour cream or olives, for garnish
tortilla chips

Directions:
Brown the ground beef and onion together in a large, cast-iron or other ovenproof skillet. Add garlic; cook for about 1 more minute. Drain grease.

Stir enchilada sauce into the meat, and mix until well-combined. Bring to a simmer over medium-high heat. Sprinkle the cheese over the meat mixture. Reduce heat to low, and let cheese melt. If you want the cheese more browned and bubbly, place under broiler until the cheese is the desired consistency.

Garnish with sour cream, cilantro and olives, if desired. Scoop with tortilla or corn chips.

Serves 6

Nutritional Information: Calories Per Serving: 485, Fat: 31 g (17 g Saturated Fat), Cholesterol: 147 mg, Sodium: 1142 mg, Carbohydrates: 8g, Fiber: 1 g, Sugar: 2 g, Protein: 42 g.

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