Sometimes the biggest struggle with creating new recipes . . . is naming said new recipes. I designed this meaty enchilada dip to taste exactly like the filling in beef enchiladas. But instead of rolling the filling in tortillas, I wanted to serve it with tortilla chips as a dip. Then, my husband came home as I was making it and said “Whatcha got there? Chili?”
“NO – it’s dip! DIP, I tell you!” I said. He tasted it, and still said “it tastes like chili . . . with enchilada spices” Gee, thanks hon. I say that if you serve it with chips, it’s dip. And since it’s my recipe, I guess I get to make that call, right? I did add chili to the title, so it’ll now live on as Meaty Enchilada Chili Dip. #compromise
Really though, let’s not focus on what it’s named. I want to stress that the flavor of this dish is what’s important here. The ground beef, pinto beans, tomatoes and enchilada spices (chili powder, cumin, garlic powder, onion powder) all come together in this dip that’ll have everybody coming back with a second (and third . . . and fourth) chip.
For the tomato part of this recipe, I reached for Red Gold Whole Peeled Tomatoes. Not only are these the freshest tasting canned tomatoes I’ve tried (see my side-by-side comparison of Red Gold vs. one of their competitors for more detail), but Red Gold is the first tomato brand to offer Non-GMO Project Verified products in a Non-BPA/BPS lined can. In addition, all of their tomatoes are grown on farms within 200 miles of Red Gold’s facilities, so they spend as little time in transit as possible, which I really appreciate from a sustainability standpoint.
Meaty Enchilada Chili Dip
For the Dip:
- 1 can (28 ounces) Red Gold Whole Peeled Tomatoes
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1-1/2 pounds ground round beef
- 1/2 cup chopped white onion
- 1 can (15 ounces) pinto beans (undrained)
- 2 ounces shredded Cheddar cheese
- 1 avocado, peeled, pitted and sliced
- 1/3 cup sour cream
- 1/4 cup chopped red onion
- 1/4 cup fresh cilantro leaves
- 1/4 cup sliced black olives
- Tortilla chips
- Place tomatoes and their juice, chili powder, cumin, garlic powder and onion powder in blender, blend until smooth.
- In medium cast iron or other heavy skillet, cook beef and onion over medium heat 8 to 10 minutes or until meat is cooked through, breaking up meat with side of spoon as it cooks. Spoon off and discard any excess fat.
- Add beans and their liquid, and tomato mixture to skillet. Heat to boiling over medium-high heat. Reduce to medium-low and cook 8 to 10 minutes or until thickened and most liquid has evaporated, stirring frequently.
- Sprinkle dip with cheese. If desired, place under broiler set to HIGH until cheese is melted. Top dip with avocado, sour cream, red onion, cilantro and olives, and serve with chips immediately.
Home Chef Tip: Is the flavor of raw red onions too strong for you? Soak chopped onion in ice water for 5 minutes, then drain and serve. The cold water will temper the "bite" of the onion.
Disclosure: As a Red Gold Ambassador, this was a sponsored post written by me on behalf of the brand. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.