Beefy Enchilada Skillet Dip – 3 smartpoints

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Beefy Enchilada Skillet Dip

Yield: 12 (1/3 cup) servings


  • 1 ½ lbs raw 95% lean ground beef
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups canned enchilada sauce
  • 6 oz 50% reduced fat Pepper Jack cheese (I used Cabot), shredded



  1. Heat the beef in a large skillet or saute pan over medium-high heat, breaking it up with a slotted spoon or spatula as it browns. When the beef is cooked, add the diced onion and garlic and stir to combine. Cook for an additional 4 minutes, stirring occasionally, until onions are softened.
  2. Add the enchilada sauce and stir to coat. Reduce the heat to a simmer and sprinkle the shredded cheese over the top. Cover the pan with a lid and let it simmer for 3-4 minutes until the cheese is melted and the dip is heated through.

3 smartpoints per serving
3 points+ per serving
129 calories, 3 g carbs, 1 g sugars, 5 g fat, 3 g saturated fat, 16 g protein, 0 g fiber

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