This warm beef enchilada dip is the perfect low carb party food!
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Oozy, gooey, meaty, cheesy and full of flavor. If that sounds good to you, then you should try this dip! It is a great crowd-pleaser and it feels like a truly luxurious dish – not “diet food” at all!
To make this dip, brown off some ground beef in a sauté pan, drain, and add the meat to a slow cooker.
Then add a can of diced tomatoes, paprika, ground cumin, dried oregano and LOTS of shredded cheese! I use a Mexican blend but anything that melts well would work just fine. Add some cayenne if you want to make it a spicy dip!
Cook on a low heat for 2 to 2½ hours. The cheese will have all melted and formed a fantastic dip that incorporates all the other ingredients.
Transfer to a serving dish and top with sliced green onions and chopped fresh cilantro.
This is soooo delicious when served warm! I love it with broccoli florets, celery sticks, cucumber sticks, or homemade tortilla chips!
Leftovers are FANTASTIC in lettuce wraps or tortillas!Low Carb Beef Enchilada Dip - perfect for parties and entertaining! #lowcarb #lchf Click To Tweet
- 1 lb ground beef
- 16 oz shredded Mexican blend cheese
- 14 oz canned diced tomatoes
- 1½ tsp paprika
- 1½ tsp ground cumin
- 1½ tsp dried oregano
- cayenne optional
- 1 green onion chopped, for garnish
- Fresh cilantro chopped, for garnish
- In a sauté pan, brown off the meat. Drain and add the meat to a slow cooker bowl.
- Add the cheese, tomatoes, and seasonings. Add the cayenne (if using and stir well.
- Cook on a low heat in the slow cooker for 2-2½ hours.
- Serve garnished with chopped green onions and cilantro.
3g net carbs per serving
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