Kick up your tailgating with The Best Enchilada Dip Ever. Spicy and delicious this is the perfect dip to cheer your teams on to victory.
Tailgating season is here!
This is by far my most favorite time of year. I am a rabid college football fan and the end of August starts the best five months of the year. And in the middle of all that comes Halloween and we won’t even get into my life in Halloween mode. But aside from that, this house is nothing but football.. football.. football.. from now until January.
I used to be such a die hard NFL fan and until I met my husband, I had never even watched a college football game before. Once I did, I was HOOKED!! I love the excitement of the games, the thrill of the competition and most of all… da food!
Is there a better excuse for blowing your diet then a big steaming 13 x 9 pan of cheesy melty goodness? No! You cannot stay on a diet when football is on. It’s just wrong it’s actually almost bordering on illegal.
I don’t even know that we could be friends if you have that kind of willpower.
So every year I am challenged to put out bigger and better tailgating options. We have our standard favorites like Spicy Crockpot Meatballs, Spicy Bacon Corn Dip and Loaded Potato Poppers and that’s all well and good. I still better be bringing something else! And what is better than bringing Mexican food to the party? This is the easiest quickest Enchilada Dip to throw together and I promise everyone who is invading your house to watch football is going to love it!
Made with homemade enchilada sauce (get recipe HERE!) all of your favorite Mexican fixings and all that oooeey goooey melty cheese .. trust me, serve up this Enchilada Dip and you will be the best hostess in the world!
Is that exaggerating? No!
So treat your family and friends to a little South of the Border flavor and embrace this time cheering for your favorite teams.
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The Best Enchilada Dip Ever
- 8 oz cream cheese , softened
- 16 oz can refried beans
- 15 oz can sweet corn , drained
- 8 oz can black beans , rinsed and drained
- 4 oz can green chilis
- 1 lb ground beef
- 2 cup enchilada sauce (homemade or store bought)
- 16 oz shredded cheese (Sharp cheddar and Monterey Jack)
- *Tortilla chips
Preheat oven to 350 degrees
In a large skillet, brown ground beef until no longer pink and drain grease from the pan
Pour in enchilada sauce, corn, black beans, chilis and 8 oz of shredded cheese. Mix together
Shmear softened cream cheese on bottom of 13 x 9 baking pan
Top with refried beans - spread evenly to create a layer over the cream cheese
Pour enchilada mixture over the refried beans and spread evenly
Cover with shredded cheese and bake for 25 minutes
Remove from oven and serve immediately