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Enchilada Bean Dip with Corn

"Browned ground beef, zesty tomatoes, refried beans, and chili powder are baked with cheese for this crowd-pleasing hot dip."
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20 m servings 290 cals
Original recipe yields 18 servings (6 cups)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F.
  2. Drain 1 can tomatoes and set aside.
  3. Heat a large skillet over medium-high heat. Brown beef, stirring frequently. Add 1 can tomatoes and its liquid, 1/2 of the drained tomatoes, the refried beans and chili powder. Stir until well blended. Cook 5 minutes or until beginning to boil, stirring occasionally.
  4. Place in shallow 2-1/2-quart baking dish. Sprinkle the remaining tomatoes evenly over all and top with corn and cheese.
  5. Bake 8-10 minutes or until cheese is melted. Garnish with cilantro and sour cream, if desired. Serve warm with tortilla chips.


  • Cook's Tip: To serve as an entrée, try draining both cans of the tomatoes to thicken the consistency and serving it as an easy entrée for six.
  • For a lighter version: Use 1 cup reduced fat cheese and baked tortilla chips

Nutrition Facts

Per Serving: 290 calories; 6.5 g fat; 24.6 g carbohydrates; 30.5 g protein; 24 mg cholesterol; 959 mg sodium. Full nutrition

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Read all reviews 4
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This was tasty, but a little too wet even with draining the one can of tomatoes. Rotels were a great enhancement and I believe the sour cream and green onions were a perfect topping.

A little disappointed. There is too much liquid from the can of tomatoes, additionally the ground beef needs to be seasoned with a little salt and pepper. Perhaps one more can of beans and no l...

i added black beans and northern beans whole and drained for extra texture.

I liked this dip. I made it to bring it to a potluck and wanted to be able to have it sit in a crock pot for a few hours, so I just mixed all the ingredients together including the cheese and t...