• 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!

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Enchilada Nutrition

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