Hot Cheesy Enchilada Skillet Dip

I remember the days of planning the perfect HALLOWEEN COSTUMES for 4 little girls.

They looked so scary cute.

In Idaho it’s always snowy and COLD, so heavy winter coats were always a must.

so . . .

There goes the cute outfit!

Hours of pulling over at the side of the curb and watching little feet approach front doors.

As soon as their little hands were too cold to hold their buckets, we headed for a warm home.

 . . . They were hungry!

 It’s always nice to have something pre-prepared.

This hot and Cheesy Enchilada Skillet Dip is a perfect make ahead dish for Cold nights . . . or warm nights.

When you use a Cast Iron Skillet you get nice crispy golden edges!

In fact, when you bake in Cast iron, it always tastes better.

I always had a Slow Cooker full of Old Fashioned Beef Stew,

or

Homemade chicken and noodle soup and homemade rolls.

Have you seen the limited edition Mission Halloween Chips?

Serve the hot bubbly cheesy Dip with these bright orange and blue corn chips,

 and you’re ready for all the Halloween Parties coming up.

Fast and Easy . . . and delicious!

I promise . . .  you won’t be bringing any leftovers home!

By the way . . . remember sweet little Londyn . . . the newest addition to our family.

LONDYN LYNN CARTER

Isn’t this the cutest Halloween Costume you’ve ever seen!!

CHEESY ENCHILADA SKILLET DIP

INGREDIENTS

  • 1 pound lean ground beef ( lean)

  • 1 large onion, chopped or season with Onion powder or minced onion

  • 2 1/2 cups salsa (I use my homemade bottled Salsa)
  • 1 can (15 ounces) black beans or red kidney beans, rinsed and drained

  • 1/4 cup reduced-fat Italian salad dressing

  • 1 tablespoons reduced-sodium taco seasoning (optional)

  • 1/4 teaspoon ground cumin

  • 1 small can of drained corn, or about 1 1/4 cups of frozen corn
  • 1/4 cup sour cream
  • 2 cups shredded Mexican cheese blend or your favorite cheese

DIRECTIONS

  • In a large skillet, cook beef and onion over medium heat until meat is carmelized no longer pink; drain.
  • Stir in the salsa, beans, corn, sour cream, taco seasoning, salad dressing and cumin.
  • Spoon a generous layer of meat mixture on bottom of iron skillet. Sprinkle with grated cheese.
  •  Layer with more of the meat mixture, and cheese. Repeat as many layers as you like.
  • The last & final layer should be a healthy dose of grated cheese.
  •  Bake at 375° until mixture until the dip is hot & bubbly
  •  Top with lettuce, tomato and cilantro if desired.
  • Yield: 8 servings.
  • Sarah - October 13, 2012 - 6:11 pm

    The picture of your baby is ADORABLE!!!!!ReplyCancel

  • TheBargainBabe - October 13, 2012 - 6:34 pm

    Looks sooo good! Can’t wait to try it. 🙂ReplyCancel

  • Lynn - October 14, 2012 - 12:27 am

    Yummy!! Both the recipe and the cutest little baby ever!

    P.S. Beautiful middle name! ; )ReplyCancel

  • Suzanne Perazzini - October 14, 2012 - 2:17 am

    That is the cutest baby photo ever. We don’t celebrate Halloween here in NZ but sometimes children go around trick or treating anyway. The problem with that is most households are not ready for them so it can fall flat.ReplyCancel

  • Jenni - October 16, 2012 - 12:55 pm

    Haha, having halloween in Iowa was much the same! We always wore warm costumes!ReplyCancel

  • Lisa Langston - October 19, 2012 - 6:24 am

    •Your baby is too beautiful and precious for words!!!! Thanks for sharing photo!
    I think there is something missing from the list of ingredients, “Stir in the salsa, beans, corn, dressing, sour cream, taco seasoning, salad dressing and cumin”. I read that it calls for two dressings, but I only see one dressing listed-Italian dressing. Am I just reading it wrong?
    thanksReplyCancel