By Kansas Living
Skillet Enchilada Dip
Ingredients
- 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
Instructions
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.
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