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The Big Enchilada Dip

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The Big Enchilada Dip
2008-07-25 Appetizer
5 92

A great make ahead appetizer--just layer ground beef with cream cheese, sour cream, tomatoes, and cheese and other favorite enchilada toppings.

  • Servings: 4-6


1 lb Ground Beef
1 Envelope Taco Mix
1 Tbsp Water
1× 8 oz Cream Cheese
2 cups Light Sour Cream
1 pkg Ranch Dressing Mix
1 cup Tomatoes, diced
½ cup Jalapenos, optional
½ cup Onion Chopped Fine
1 jar Taco Sauce, hot or medium
1-1½ cups Shredded Cheddar Cheese
Taco Chips


Brown ground beef and drain. Mix in taco mix and water. Pour into 12 x 6 rectangle pan or 2-3 casserole dishes and spread evenly. Pour tomatoes, onions and jalapenos evenly over ground beef. Soften and mix together cream cheese, sour cream and dry ranch dressing mix. Evenly pour mixture over vegetables. Pour taco sauce over all and cover with tin foil. Bake at 350 degrees for 25 minutes until bubbly. Remove foil and sprinkle sharp cheddar cheese over top and let melt. Remove from oven and let set for 15 minutes. Serve warm, not hot, with taco chips.

This can be made ahead and refrigerated--just reheat when needed.