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The Big Game is getting ever nearer and I am super excited, just as I always am! Game day food is a huge part of my love of sports. I mean... let's face it, who doesn't like finger-food style stackable grub? I feel like I've been lacking a bit this year with my game day offerings, so it's time for me to get back into the swing of it!
One of my favorite and must-have things for a game day spread in my house is dip. Cold dip, hot dip, any sort of dip that you can scoop up and nosh quickly while cheering on your favorite team. It's not like you can have your hands full of forks and plates in the midst of all the hoopla that tends to come along with uber fans.
I was feeling inspired by Mexican style cuisine since it's one of my favorites, and since enchiladas aren't really a grab-and-go sort of food, I decided to turn them into a hearty dip! This enchilada dip is full of flavor and perfectly thick enough to stay in place on your choice of dippers; chips, pretzels, or even veggies! Celery sticks and baked chips are two of my favorites.
Of course, I had to make this dip better-for-you so I used extra lean ground beef, plenty of fresh produce, sauce, and lots of reduced fat cheese! What's better is that this dip is super easy to make, cutting down on preparation time in the kitchen so you can have more fun with watching the Big Game and all the fun commercials in between plays.
To make this recipe even more simple, I even have an amazing kitchen hack in the directions below that keeps you from ever having to peel garlic again - keeping your hands free and making this recipe even quicker to prepare!
I know that peeling garlic isn't the most daunting tasks in the kitchen. But, it is a menial job that takes time and attention away. So, this is a kitchen hack that you can use not only for this recipe, but for any recipe(s) that include garlic; giving you more time to enjoy your game day.
Skinny Beef Enchilada Dip
Servings: 12 • Size: About 1/2 Cup • Calories: 214.4 • Fat: 10.6 g • Carb: 12.2 g • Fiber: 2.5 g • Protein: 17.6 g • Sugar: 2.9 g • Sodium: 387.1 mg
1 Lb. Extra Lean Ground Beef
1/2 Medium Onion, Chopped
2 Garlic Cloves, Minced
2 C. Rosarita Red Enchilada Sauce
1 (15 Oz.) Can Whole Kernel 'No Salt Added' Sweet Corn, Drained
1 (15 Oz.) Can Rosarita Premium Seasoned Black Beans, Rinsed & Drained
1 (14.5 Oz.) Can No Salt Added RO*TEL, Drained
2 C. Reduced Fat Shredded Mexican Cheese Blend
1 (3 Oz.) Can Sliced Black Olives
2-3 Green Onions, Chopped
Cook the 1 lb. ground beef, onion and garlic in a large non-stick pan until the ground beef browned and the onion is tender; drain any excess liquid from the pan.
Add the 2 C. red enchilada sauce, corn, Rosaria Premium Seasoned Black Beans, and RO*TEL. Bring the mixture to a boil and simmer on medium heat for 3-5 minutes or until the sauce starts to thicken.
Here's a hack for peeling garlic!
Remove the desired amount of garlic cloves from the bulb and slightly press them into your cutting board.
Toss the garlic cloves into a sealable container and give it a good hardy shake.
The garlic and the peels will separate and leave with perfectly peeled and ready to use garlic!
I was able to find all that I needed for this recipe at my local Walmart between the cans and fresh produce isles!
Game day can be simple and delicious with canned goods + fresh ingredients and a quick tip = a meal that ANYONE can make!
Stir one cup of the cheese into the dip until melted and top with the remaining cup of cheese.
Turn the heat off and cover with a lid for about 3 minutes until the cheese on top is melted.
I've shared how I tackle my game day. How do you Tackle Your Game Day?