My friends came over for a movie night recently, and instead of making the usual boring popcorn, I surprised everyone with this dip. It is best served hot, and because I knew I was going to be busy with other things before their arrival, I actually put this together in a small crock pot a few hours before they were expected to arrive. It turned out wonderfully and stayed hot the whole time that they were at my house. That’s how I’m going to do it from now on I think.
Check out what they are saying about this recipe over at Spend With Pennies:
“All the flavors you know and love about Beef Enchiladas….in a hot bubbly dip!”
Now I can get the amazing taste of beef enchiladas even more when I make this scrumptious cheesy dip.
Ingredients
2 tsp oil
2 garlic cloves , minced
1 onion , finely chopped
1 lb ground beef
1 packet Old El Paso taco seasoning
14 – 16 oz can Bush’s refried beans
10 oz can Enchilada sauce of choice (I use Medium Mild Old El Paso)
14 oz black beans , drained
2 cups grated Kraft Montery Jack or Cheddar Cheese
Cilantro , for garnish
Instructions
Preheat oven to 350F.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Make up to three days ahead of time. Top with cheese and reheat.
Thanks again to Spend With Pennies for this zippy recipe.
