Confession #93 – Football makes me hungry.
And I’m not talking about playing it, of course. I barely even watch the games anymore, but there’s just something about fall Sundays that make me want to eat.
I’m sure you aren’t surprised.
And nothing says football more than beef and cheese, amirite?
This ooey gooey cheesy dip is so simple to make and you can actually eat 1/4 of this whole skillet with some chips and bell peppers and still totally be on plan.
In fact, you could totally squeeze out a full green or more if you wanted to! #score!
Just start by making a super quick enchilada sauce like the one in my 21 Day Fix Enchilada Pizza.
Then just saute some meat, add in your sauce and tomatoes, and top with cheese. Boom! You are finished.
It also couldn’t be easier to make your own baked tortilla chips. My kids love helping with this part! We just spray our gluten free corn tortillas with cooking oil spray and sprinkle with salt (and whatever fun seasonings you want!). Then we cut them into triangles and bake for ten minutes! Done and done.
I love topping this with a little fresh cilantro, but it would also be yummy with plain Greek yogurt, beans or whatever other fun topping you like. Get creative with your containers!
If you give this one a try, let me know what you think! Happy Sunday Funday!Print
- 1 cup of tomato sauce
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 teaspoons chili powder, or more to taste
For the dip
- 1lb lean grass fed ground beef
- 1/4 diced onion
- 2 garlic cloves, diced
- 1 cup enchilada sauce
- 1 cup of diced tomatoes with green chilies, drained of juice
- 1 1/3 cup of cheddar or monterey jack cheese
- fresh cilantro
- dippers such as homemade tortilla chips or bell peppers
- Mix spices in tomato sauce to make the enchilada sauce.
- In a non stick or cast iron pan, brown the beef on medium heat, then add the onions and garlic and cook until soft.
- Mix in enchilada sauce and tomatoes. Cook for another minute or two.
- Top with cheese and cover with foil so cheese melts.
- Remove from heat and top with fresh cilantro. You can serve this right from a cast iron pan, or even your crock pot to keep it warm! Yum!
1/4 of skillet is 1 RED, 1 BLUE, and 1/2 GREEN. I eat mine with 12 homemade tortilla chips for a YELLOW and cut bell peppers for an additional GREEN.
- Serving Size: 1/4 of skillet
Keywords: appetizer, side, snack, mexican, dip, beef, gluten-free, low-carb