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.
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.