If you are craving enchiladas, but you don’t want all the work of making them, then this is for you. Or maybe you are needing a fast and easy appetizer, again you have come to the right place!
This enchilada dip is beefy, and cheesy. Made with a tex mex chili gravy that sets it over the top for me. I just can’t have beef enchiladas without chili gravy. It’s my favorite.
Try this recipe out and let me know what you think in the comments below!
Cheesy Beef and Bean Enchilada Dip
- 1 lb ground beef
- 1 teaspoon salt, for meat
- 1/2 teaspoon chili powder, for meat
- 1/2 teaspoon cumin, for meat
- 1/2 teaspoon garlic powder, for meat
- 1 teaspoon pepper, for meat
- 2 tablespoons flour
- 2 tablespoons vegetable oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 cups beef broth
- Salt and pepper to taste
- 4 cups refried beans, or 2 cans
- American cheese
- Monterey Jack cheese
Brown ground beef in a skillet over medium heat. Season with salt, pepper, garlic, chili and cumin.
Drain meat and set aside.
In the same skillet on medium heat add the vegetable oil, flour, cumin, chili powder, and cumin. Cook for 2 minutes until slightly browned, and fragrant. Add two cups of beef broth and stirring until sauce is thickened. Season with salt and pepper to taste.
Add the ground beef back to sauce and cook for 5 to 10 minutes on medium low heat. Until sauce is reduced down a bit.
In a large cast iron skillet, or casserole dish spread refried beans as the first layer, and then top with beef mixture. Finally top with American cheese and Monterey Jack cheese. Bake at 375 for 15 to 20 minutes or until bubbly. Garnish with sliced green onions and serve with tortilla chips.