By Kansas Living

Skillet Enchilada Dip

Chip Dip


  • 1 lb. lean ground beef
  • 10 oz. red enchilada sauce
  • 8 oz. cream cheese, softened
  • 14 oz. can corn, drained
  • 14 oz. black beans, drained and rinsed
  • 4 oz. can fire-roasted green chilies
  • 1 pkg taco seasoning
  • 2 cups shredded Monterey  Jack cheese
  • Salt & Pepper , to taste
  • Chips or Tortillas


In 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, taco seasoning 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 serve with tortilla chips or wrap in tortillas.

This recipe was orginally shared at the 2018 Kansas State Fair by Amy, a farm and ranch wife from western Kansas.