Beef Enchilada Dip

• servings: 8 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

2 teaspoons olive oil

1/2 cup diced white onion

1 pound lean ground beef (I used 93/7 lean)

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic powder

4 ounce can diced green chiles

15 ounce can low sodium black beans (drained and rinsed)

14 ounce can red enchilada sauce

4 ounces low fat cream cheese

1 1/2 cup shredded Colby Jack (Monterey Jack, or cheddar cheese)

Cilantro for garnish and tortilla chips for serving

Directions

Preheat oven to 400° F.

Add a couple teaspoons of olive oil to a 10 or 12 inch oven safe skillet. Heat the oil over medium-high heat and add in the onion. Sauté for 2-3 minutes then add in the ground beef. Crumble the beef seasoning it with salt, pepper, and the dried spices. Continue to cook until it's cooked through.

Stir in the green chiles, black beans, and cream cheese. Once the cream cheese is melted and fully incorporated, stir in the enchilada sauce and half of the shredded cheese.

Top with the remaining cheese and bake for 15 minutes or until the cheese is melted and the dip is bubbly. Garnish with cilantro and serve with tortilla chips.

Nutrition

• Calories: 252 kcal
• Total Fat: 9 g
• Saturated Fat: 4 g
• Unsaturated Fat: 4 g
• Cholesterol: 62 mg
• Sodium: 709 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 27 g