This recipe makes a great big serving of this yummy enchilada dip. Chances are, unless you are having a big party, this is going to be too much for you and your family. It’s okay though, because this is one of those dips that you can easily freeze and pull out for later. I like to have one in the freezer for when guests pop in unexpectedly. There’s nothing like a nice dip to serve up to make people feel comfortable. Check out what they are saying about this recipe over at Spend With Pennies:
“Oh my gosh ladies! I’m licking my screen!”
Well stop licking the screen and get into the kitchen!
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 refried beans
10 oz can Enchilada sauce of choice (I use Medium Mild Old El Paso)
14 oz black beans, drained
2 cups grated Sargento Montery Jack or Cheddar Cheese
Cilantro, for garnish
Instructions
Preheat oven to 350F.
Heat oil over high heat in a skillet. Add garlic and onion, cook for 3 minutes until translucent.
Add beef and cook, breaking it up as you go, until it changes from pink to light brown.
Add taco seasoning and cook until beef is browned.
Add refried beans and Enchilada sauce. Cook for 5 minutes or until thickens to your desired consistency. Stir through black beans.
Transfer to a heatproof bowl.
Top with cheese then bake for 15 minutes or until bubbly and golden.
Serve warm with corn chips, garnished with cilantro if desired!
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Quick Tip: Toss in a few jalapenos for an added kick.
Thanks again to Spend With Pennies for this mouthwatering recipe.
