Ingredients

The following ingredients have 12 Servings
  • 1 ½ lbs raw 95% lean ground beef
  • 1 small onion (diced)
  • 2 garlic cloves (minced)
  • 2 cups canned enchilada sauce
  • 6 oz 50% reduced fat Pepper Jack cheese (I used Cabot, shredded)

Instruction

  • Heat the beef in a large skillet or saute pan over medium-high heat, breaking it up with a slotted spoon or spatula as it browns. When the beef is cooked, add the diced onion and garlic and stir to combine. Cook for an additional 4 minutes, stirring occasionally, until onions are softened.
  • Add the enchilada sauce and stir to coat. Reduce the heat to a simmer and sprinkle the shredded cheese over the top. Cover the pan with a lid and let it simmer for 3-4 minutes until the cheese is melted and the dip is heated through.