This slow cooker 5-ingredient enchilada beef dip is the kind of back-pocket recipe that saves dinner plans, game day spreads, and last-minute get-togethers. It leans on a handful of easy grocery staples, comes together with almost no prep, and turns simple ingredients into a warm, cheesy, scoopable dip with Tex-Mex flavor. It is especially handy on busy weekdays when there is no energy left for chopping and stovetop cooking, but everyone still wants something cozy and crowd-pleasing.
Serve this dip warm with sturdy tortilla chips for scooping, and add a platter of celery sticks, bell pepper strips, or toasted baguette slices if you want a few different dipping options. It also pairs well with a simple taco-style spread of guacamole, salsa, and sour cream, and leftovers are great spooned over baked potatoes, tucked into tortillas, or layered onto nachos.
Slow Cooker 5-Ingredient Enchilada Beef Dip
Servings: 8
Ingredients
1 pound frozen ground beef
Directions
1. Place the frozen ground beef block in the slow cooker. Pour the red enchilada sauce over the top, then add the diced green chiles, cubed cream cheese, and shredded cheddar cheese.
2. Cover and cook on low for 4 to 5 hours or on high for 2 1/2 to 3 hours, until the beef is fully cooked and the cheeses are melted.
3. Stir well, breaking up the beef into small crumbles and mixing everything together until the dip is smooth and evenly combined. If the dip seems too thick, let it sit covered for 10 more minutes and stir again.
4. Switch the slow cooker to warm and serve the dip directly from the cooker with tortilla chips or your favorite dippers.
Variations & Tips
Make it spicier: Stir in a spoonful of chopped pickled jalapenos or use hot green chiles if your crowd likes more heat. A pinch of cayenne or a few dashes of hot sauce also work well.
Use a liner or grease the cooker: Because of the melted cheese, cleanup can be a little messy. A slow cooker liner or a light coating of cooking spray makes this much easier after the party is over.
Prep for smoother texture: If you have a little extra time, cut the cream cheese into smaller cubes so it melts faster and stirs in more easily. Giving the dip one or two stirs during cooking also helps everything combine faster.
Turn leftovers into dinner: Leftover dip is great spooned into tortillas for quick burritos, layered over tortilla chips for nachos, or used as a topping for baked potatoes. It reheats well in the microwave in short bursts, stirred between each one.
