Crock Pot Cheesy Beef and Bean Enchilada Dip is a delectable gluten-free dip that's cheesy and savory. Perfect for game day or parties!
We’ve got a big (some might say super-sized!) football game next weekend and I’ve got just the dish to keep warm on the counter for dunking into in between plays – Crock Pot Cheesy Beef and Bean Enchilada Dip!
You are going to devour for this cheesy, Mexican-inspired dish made with ZERO processed cheese!
Beef and Cheese Dip — No Velveeta
Every tailgating party needs a hot and cheesy dip and this one rocks not only because it features one of my favorite recipes — my homemade red enchilada sauce — but also because there’s no processed cheese needed. You’d never know, though, because it’s so creamy and yummy.
We’re talking ground beef, pinto beans, enchilada sauce, seasonings, cream cheese, and freshly shredded cheddar and Monterey Jack cheeses mixed then warmed in a crock pot. That’s it!
Despite the fact that there’s a lot of cheese in this dip, I’m actually kind of finding it slightly wholesome-feeling on account of the fact that it’s all homemade. That’s what I’m telling myself to feel better about standing over the crock pot shoveling molten enchilada dip in my face, anyway.
Pour yourself a cold one, slap on a jersey, and get ready to cheer your team on with this must-try dip recipe!
To a 6 quart crock pot add browned ground beef, homemade enchilada sauce, pinto beans, freshly shredded cheddar and Monterey Jack cheeses, and taco seasoning (I recommend my large batch taco seasoning recipe.)
Stir everything to combine then cut 8oz 1/3 less fat cream cheese into hunks and nestle on top.
Slow cook on low for 1-1/2 — 2 hours, or until the dip is hot bubbly, then stir to fully incorporate the cream cheese and serve with your favorite tortilla chips.
I hope you love this yummy, cheesy dip — enjoy!
Equipment
Ingredients
- 1 lb ground beef
- 2-1/2 cups gluten free red enchilada sauce
- 15 oz pinto beans, drained and rinsed
- 2 Tablespoons taco seasoning, see notes
- 4 oz freshly shredded cheddar cheese
- 4 oz freshly shredded Monterey Jack cheese
- 8 oz 1/3 less fat cream cheese
- tortilla chips
Directions
- Brown ground beef, seasoning with salt and pepper, in a large skillet then drain if necessary. Add to the bottom of a 6 quart crock pot with enchilada sauce, pinto beans, taco seasoning, and shredded cheeses then stir to combine.
- Cut cream cheese into hunks then nestle on top. Cook on low for 1-1/2 - 2 hours or until dip is hot and bubbly. Stir to completely incorporate the cream cheese then serve with tortilla chips.
Notes
- You can also use my Single Serving Taco Seasoning Recipe, or a store-bought packet of taco seasoning.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Such a simple and delicious dish! We have used it as a dip, but also to make chili dogs. Thank you for creating incredible recipes for us all!
Oh, YUM! I love that idea, Misty! Thank you so much for your feedback and recipe rating!
Flavor was well balanced! We skipped the tortilla chips and ate it on tortillas. Worked well!
Perfect – I’m so glad you enjoyed! Thank you so much for your feedback and recipe rating!
Hi, this is exactly what I was looking for. Can this be made ahead and then reheated? I want to make the night before pop the crock pot in the fridge and then reheat the next day and take to a pot luck and set up on a”warm” setting but wasn’t sure if the cheese would separate and become greasy.
In the crockpot now! Hope it’s as good as your queso dip from a few years ago (the one with the Greek yogurt!). Love your recipes!
I substituted black beans for pinto (I coarsley mashed half with a potato masher first) and only used about 1/4 of the cream cheese and it was delicious. Mine was thick enough that I put the leftovers in a tortilla and had it for leftover lunch. Thanks for another hit recipe!
So glad to hear it, SMum!! Love the leftovers idea, too!
Made it for the Stupid (or Stupor) Bowl. Wonderful exactly as instructed. Leftovers make a great topping for baked potatoes!
HA! So glad you loved the dip at least! ;)