• 2 lbs. Ground Beef
  • 1 tsp. Minced Garlic
  • 1/2 Medium Yellow Onion, finely diced
  • 2 c. Red Enchilada Sauce
  • 1/2 tsp. Smoked Paprika
  • 1 tsp. Chili Powder
  • 2 c. Shredded Cheese (Monterey Jack & Cheddar are my favorites)
  • Salt & Pepper, to taste

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Looking for an easy and delicious to spice up game day or poker night? This is your dip! I use Monterey Jack Cheese and a bit of sharp cheddar but you can really use any cheese you have on-hand. Note: freshly grated cheese always melts better!

  1. Brown beef, onions and garlic in a large skillet over medium-high heat.
  2. Cook and crumble beef just until no longer pink.
  3. Drain grease on a paper towel-lined plate.
  4. Place meat mixture in a medium bowl and stir in enchilada sauce, paprika, and chili powder.
  5. Transfer meat mixture to the bottom of a Crock-Pot® Casserole Crock slow cooker and spread evenly. (If you don’t have a casserole slow cooker, then just use a large oval slow cooker.
  6. Sprinkle shredded cheese over top meat mixture.
  7. Cover and cook on LOW for 2 hours, or until dip is heated through and cheese starts to bubble.
  8. Switch slow cooker to WARM setting and serve right from the crock.
  9. Serve with tortilla chips and a side of sour cream.

Note: This is also delicious with green enchilada sauce. If you use green sauce, add extra garlic to really kick up the flavor!

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Enchilada Nutrition

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