Beef Enchilada Dip Recipe

Ingredients:

• pound ground beef
• onion, chopped (or more to taste)
• cup water
• 1 (1 ounce) packet taco seasoning mix
• 1 (28 ounce) can mild red enchilada sauce
• 2 (10.75 ounce) cans cream of mushroom soup
• cup shredded Cheddar cheese (or to taste)

Directions:

1. Heat a large skillet over medium-high heat.
2. Cook and stir the ground beef and chopped onion in the hot skillet until the beef is browned and crumbly, about 5 to 7 minutes. Drain the grease and discard it.
3. Add the water and taco seasoning mix to the beef and onion. Cook, stirring occasionally, until the water is evaporated, about 5 minutes.
4. Meanwhile, combine the enchilada sauce, cream of mushroom soup, and shredded Cheddar cheese in a slow cooker. Set the slow cooker to High.
5. Once the beef mixture is ready, add it to the slow cooker with the sauce mixture.
6. Stir occasionally, and cook until the sauce starts to bubble, about 15 to 20 minutes.
7. Once the sauce is bubbling, lower the heat to Low or switch to the 'Keep Warm' setting to serve.

Nutrition Facts (per serving):

• Calories: 179
• Total Fat: 11g (14% Daily Value)
• Saturated Fat: 4g (20% Daily Value)
• Cholesterol: 21mg (7% Daily Value)
• Sodium: 859mg (37% Daily Value)
• Total Carbohydrates: 12g (4% Daily Value)
• Dietary Fiber: 1g (3% Daily Value)
• Total Sugars: 2g
• Protein: 8g (15% Daily Value)
• Vitamin C: 6mg (7% Daily Value)
• Calcium: 79mg (6% Daily Value)
• Iron: 2mg (11% Daily Value)
• Potassium: 318mg (7% Daily Value)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.