Wagyu Beef Enchilada Dip

By: Sarah Kelly

This is a recipe that goes together fast and makes life easy when you’re cooking up a full party spread. I tend to make some time-consuming dishes that are bit more intricate, so this is a good dish to build up my table without taking away valuable prep time. 

Enchiladas were the first dinner I can recall making myself as a kid. I loved them so much! This fan-favorite enchilada beef dip is a no-brainer and takes minutes to go from skillet to table. The key shortcut is using your favorite store-bought red enchilada sauce instead of making it from scratch.  


Enchilada Dip

  • 1 lb. SRF ground beef Buy Now
  • Salt + pepper
  • 2 cups red enchilada sauce
  • 2 cups shredded cheese
  • 1 small onion, diced
  • 1 tablespoon vegetable oil
  • Garnishes:
  • Sour cream
  • Cilantro

Enchilada Dip

This dish is cooked and served in the same pan. Use a cast iron pan or any pan that can be used on the stove top.
Place pan or skillet over medium high heat. Add the oil and let it get hot. Add the ground beef and season to taste with salt and pepper. Break ground beef into small pieces and continue to cook. When the beef is about 70% cooked (it will still be a bit pink in spots) add the onions and cook until soft, about 3 to 5 minutes.
Turn the burner off and grab some paper towels. Dab up any excess fat in the pan. Return to medium heat on the stovetop. Add the sauce and bring to a simmer for a few minutes- you want the sauce to slightly thicken around the meat.
Turn the burner to low and distribute the cheese evenly over the meat mix. Cover the pan and turn off the heat- Let sit about 3 to 5 minutes until the cheese is melted. If you choose a pan that doesn't have a lid you can always cover it with a cookie tray or a larger lid from a different pot.
Place the hot skillet on a cloth towel or napkin and on a plate to protect your table from the heat. Garnish with sour cream and anything in your fridge that may be pickly- I chose sour cream, olives and cilantro.
Serve with chips or warmed tortillas.