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Beef Enchilada Dip

amy t

"I kind of invented this recipe based on how I make my enchilada sauce. I always want to dip my chips in the sauce, so I turned it into a dip! Serve with tortilla chips and/or Fritos®. It is good in tortillas as well."
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45 m servings 178 cals
Original recipe yields 10 servings

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  • Prep

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  1. Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning; cook and stir until water is evaporated, about 5 minutes.
  2. Mix enchilada sauce, cream of mushroom soup, and Cheddar cheese together in a slow cooker; turn on High. Add ground beef mixture to enchilada sauce mixture. Cook, stirring occasionally, until sauce begins to bubble, 15 to 20 minutes. Decrease heat to Low or 'Keep Warm' setting to serve.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 178 calories; 11 g fat; 11.9 g carbohydrates; 7.6 g protein; 21 mg cholesterol; 859 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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This actually was pretty good, easy and quick. I prefer to use ingredients that are not pre-packaged (taco mix) so skipped that and seasoned with my own taco seasoning I use (which is basically ...

Good flavor. It was a little rich for my taste, and we didn't even add as much cream of mushroom soup as stated (probably half of what was called for) and added a little sour cream at the end. M...