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.
I just made this! It’s really good! But…are you sure the recipe photos actually include cream cheese? Mine tasted just like enchiladas and looked exactly like your photos prior to my adding 8 oz of 1/3 less fat cream cheese. I wish I hadn’t added it – it isn’t nearly as visually appealing and truthfully, the recipe is so good without it! Will def make again but omit the cream cheese altogether
I’m sorry to hear that, Amanda! Yes the photos included the cream cheese stirred in! :)
I’ve seriously needed this in my life!!! THANK YOU! :)
I just moved to the area from the East Coast and love it here although I thought for sure I was going to have to sacrifice quality seafood. I’m super excited to check out Waterfront now!
Yes! It’s awesome – they even get deliveries on Saturday!
Just thinking…if you wanted to re-invent this lovely dip, it would make a great sauce over frozen burritos, as a walking taco topping, or even for a slightly sloppy taco salad (or even a Sloppy Jose sauce). (Though I doubt there would be any leftovers!)
Yum!!! Any thoughts on making this without the beans? Think it would cook up just fine? I’d love for my 12 year old to eat it too as I think he’d love it, but the beans will likely be a non-starter for him :-D
No problem at all – you can just leave them out!
Was also thinking that this might work with refried beans instead of pintos…thoughts?
So I originally tried this as a layered baked dip – refried beans on the bottom of a baking dish topped with the cream cheese/enchilada sauce mixture, and it was a mess. Tasted good but it was weird to have the molten cheese sitting on top of the warm refried beans. That said, I could still distinguish the taste between the two but I think if it was all mixed together the flavors might get a little muddy. Would still probably be delicious, you just might not immediately think “enchiladas” when eating!
Kristin, I’ve never left a comment before, but I just had to tell you how much I enjoy reading your blog. Your recipes are wonderful (love your Mom’s corn and barley salad in the summer) and you have a beautiful family. I love reading about them and watching the children growing up. Thank you for so much happy reading!
You are too kind, Laura! Thank you so much for your comment and readership! :)
Does “serves a crowd” mean a crowd of one? Because I could totally eat this entire dish myself!
Haha, right? I definitely gave it my best effort! ;)
Yum! This looks incredible!! Pinned! :)
Thanks so much for this recipe. Do you think it would work ground turkey or ground pork? I can’t eat beef, but think this would be great for game day.
For sure! I think ground turkey or even chicken (ground or breast) would be awesome!
Thanks! I’m going to try it this weekend!
I love poke bowls! If you ever make it to Madison, WI there is a poke restaurant called Miko Poke and they are all gluten free!
DANG IT! I was just in Madison before Christmas for a wedding!!! Will have to remember for next time though – thanks for the tip! :)
Girl! You have some of the best recipes!
You are too kind – thank you Stephanie! :)
Thanks for this recipe! It looks great, and I absolutely hate Velveeta…the real thing tastes so much better =)
THANK YOU!!!!!! I watch the rotel/velveeta commercials and always think, “wow, I would love to eat that and not think about how it’s all fake” and now I don’t have to! SO pumped!! :)
Same!! Just saw one last night, actually, and was so happy to now have this recipe in my back pocket!