By Chef Alli

Skillet Enchilada Dip

skillet enchilada dip


  • 1 lb.  lean ground beef
  • 10 oz. red enchilada sauce
  • 8 oz. cream cheese, softened
  • 1 cup roasted corn kernels
  • 14 oz. can black beans, drained and rinsed
  • 4 oz. can fire-roasted green chilies
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  •  ¼ - ½ tsp. red pepper flakes
  •  2 cups shredded Monterey Jack cheese 
  • kosher salt and freshly ground black pepper, to taste
  •  3 scallions, chopped, for garnish
  •  ½ cup crushed tortilla chips, for garnish


In a cast iron skillet over medium high heat, cook ground beef until cooked throughout and all pink is gone; drain fats.  Stir in enchilada sauce, cream cheese, corn kernels, black beans, green chilies, cumin, chili powder, red pepper flakes and one cup of cheese; season to taste with salt and pepper. 

Top mixture with remaining cup of cheese. Bake, uncovered, in preheated 375 degree F. oven for 15-20 minutes, or until hot and bubbly throughout. Remove from oven and garnish with scallions and crushed tortilla chips. Serve with additional tortilla chips or crackers, for dipping.  

  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to