Recipe Index

Ingredients

• 1 pound lean ground beef
• 1 small onion, (diced)
• 1 (15-ounce) can red enchilada sauce
• 1 (15-ounce) can black beans, (drained and rinsed)
• 1 (14.5- ounce) can diced tomatoes, (drained)
• 1 (15-ounce) can corn, (drained)
• 1 (3-ounce) can sliced olives
• 2 cups shredded Colby-jack cheese, (divided)
• 1 teaspoon salt, (more if needed)
• ¼ teaspoon pepper

Method

1. Cook the lean ground beef with the diced small onion in a large skillet over medium-high heat until the beef loses all its pink and the onion is tender, then drain off the excess fat.
2. Add the red enchilada sauce, the drained black beans, the drained diced tomatoes, the drained corn and the sliced olives to the skillet, bring the dip to a boil, and simmer it over medium heat for 3 to 5 minutes, until the sauce begins to thicken.
3. Stir 1 cup of the shredded Colby-jack into the beef mixture until it melts through, and season the dip with the salt and pepper.
4. Heat the oven broiler, pour the hot dip into a 1-quart baking dish, and scatter the remaining cup of Colby-jack evenly over the surface.
5. Broil the enchilada dip for 1 to 3 minutes, watching it closely the whole time, until the cheese on top is fully melted and bubbling, then bring it straight to the table.

Prep: 10 min · Cook: 10 min · Total: 20 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data