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**Slow Cooker Beefy Cheesy Enchilada Dip

Slow Cooker Cheesy Enchilada Beef Dip

  • Cooking Time:

    2 Hours on LOW
  • Servings:



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

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

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Mmmm this might be my next game day dish! I’m think­ing the addi­tion of chori­zo would be del­ish! Thanks for shar­ing!


This sounds amaz­ing, but when do you add the smoked papri­ka and chili pow­der? I’m think­ing at the same time as the enchi­la­da sauce, but I want to be sure. Thanks for your help.

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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