BEEF ENCHILADA DIP
½ – 2 pounds ground beef
½ medium onion, diced
2 cloves garlic, minced
2 cups enchilada sauce
2 cups grated Monterey Jack or cheddar cheese
Sour Cream (optional)
Tortilla Chips (optional)
¼ cup vegetable oil
¼ cup all-purpose flour
3 tablespoons chili powder
1 cup chicken stock
1 (28-ounce) can crushed tomatoes
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon packed brown sugar
½ teaspoon Kosher salt
1 teaspoon ground black pepper
Brown ground beef in a large skillet. Drain. Add in onion and garlic and cook until tender, about 3 minutes. Stir in enchilada sauce and top with grated cheese. Cover and allow cheese to melt, about 3 more minutes.
Top with sour cream and serve with tortilla chips.
Add vegetable oil and flour to a medium saucepan over medium heat. Whisk together to combine. Whisk in remaining ingredients. Taste and adjust spices based on your preferences.
Pour remaining enchilada sauce into an airtight container and refrigerate for up to two weeks.
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