Cheesy, savory, and hearty—this Beef Enchilada Dip is sure to be your new go-to for game day and beyond. Just open a can of Pacific Foods® Organic Condensed Tomato Soup and you’re well on your way to an easy and delicious enchilada sauce—the perfect base for zesty, seasoned ground beef and Tex-Mex toppings.
Ingredients
- 1 pound 85% lean ground beef or ground round (85/15 mix)
- 1 packet (1-ounce) taco seasoning mix
- 2 medium garlic cloves, minced (about 2 teaspoons)
- 2 cans (10.75-ounce) Pacific Foods® Organic Condensed Tomato Soup
- 1 can (15-ounce) black beans, rinsed and drained
- 4 ounces cream cheese, softened
- 1 package (8-ounce) pre-shredded Mexican blend cheese (2 cups)
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Instructions
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Step 1
Preheat broiler with a rack 5 to 6 inches from heat source (upper third position). Preheat a large cast-iron skillet over medium-high for 5 minutes. Add beef and cook, undisturbed, until starting to brown on the bottom, about 2 minutes. Stir to crumble and continue to cook, stirring occasionally, until no longer pink and nicely browned, about 3 to 5 minutes. Pour off excess fat into a small heatproof bowl; discard once cool.
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Step 2
Add taco seasoning and garlic to skillet; cook, stirring constantly, until fragrant, about 1 minute. Stir in soup and beans; bring to a boil. Reduce heat to medium to maintain a simmer; cook, stirring often, until flavors have melded, 1 to 2 minutes. Reduce heat to medium-low and add cream cheese; cook, stirring constantly, until melted and smooth, about 2 minutes. Remove from heat; sprinkle evenly with Mexican-blend cheese.
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Step 3
Place skillet in oven and broil until cheese is melted and dip is bubbly around edges, 1 to 3 minutes. If desired, top with fresh or pickled sliced jalapeños, thinly-sliced radishes, and/or chopped fresh cilantro. Serve with tortilla chips and/or fresh cut vegetables.
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Tips
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The dip can be prepared up through Step 2, refrigerated, and broiled when ready to serve. Just cover it with foil and reheat it at 350° F for about 30 minutes.
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