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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oven to 400°F.
Brown the ground beef and onion in an oven-safe skillet over medium-high heat, breaking the beef into small crumbles. Drain excess grease if needed.
Add the garlic and taco seasoning. Cook for about 30 seconds until fragrant.
Stir in the green enchilada sauce and diced green chiles.
Add the cream cheese and stir until completely melted and incorporated. Let the mixture simmer for 2–3 minutes so it thickens slightly.
Stir in 1 cup Monterey Jack and 1/4 cup cheddar until melted.
Smooth the mixture into an even layer. Top with the remaining Monterey Jack and cheddar.
Bake for 10–12 minutes, until hot and bubbling.
Switch to broil for 1–2 minutes if you want that browned, blistered cheese top.
Finish with sliced jalapeños, green onions and a drizzle or dollops of sour cream.
Serve immediately with sturdy tortilla chips.
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For a spicier dip, leave the seeds in the jalapeño.
Use a mix of cheeses for a more complex flavor.
Can I make this dip ahead of time?
Yes, you can prepare the dip up to the baking step and refrigerate. Bake just before serving.
What can I use instead of green enchilada sauce?
You can substitute with red enchilada sauce for a different flavor profile.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I use a different type of cheese?
Yes, feel free to use any melting cheese you prefer.
Is this dip gluten-free?
Check the labels of your ingredients, especially the taco seasoning and enchilada sauce, to ensure they are gluten-free.
