Sausage Enchilada Dip

Preheat oven to 350F. In a can cooker cook and crumble ground meat over medium heat until browned and fully cooked.

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Sprinkle the remaining cheese over top.

Sausage enchilada dip. Simply layer corn tortillas with sausage a creamy salsa verde sauce and cheddar cheese. Roll the tortillas up placing each rolled enchilada seam side down in the prepared pan. Spoon a heaping 13 cup of black.

Place rest of ingredients in crock pot. Cook and stir occasionally until heated through. Serve with corn chips and garnish with the.

Lay tortilla undipped side down onto a plate. Divide the sausage mixture among the tortillas and top with a few pinches of cheese reserving at least one cup of cheese for the top. Then on low heat mix in the diced cream cheese and the can of diced tomatoes with green chiles do not drain.

Turn on high until cheese is melted. Place hamburger and sausage in crock pot. Sausage Enchilada Dip done in just 15 minutes is a savory cheesy and deliciously filling and mouthwatering appetizer dip inspired by Mexican Flavors.

Add sausage and onion. Brown the sausage in a large skillet or cast iron skillet. Drain any excess grease.

Cut sausage into ½ cubes. Cook 3-4 minutes or until sausage is. Add enchilada sauce and smooth evenly over chicken.

Sprinkle cooked sausage evenly over cheese layer. Add the refried beans black beans enchilada sauce and green chilies. Stir constantly until the cheese is melted and all ingredients are combined thoroughly.

I do this by laying one side directly on top of sauce in the pan. Arrange slice olives on top of cheese. Heat a large non-stick skillet over medium-high heat for 3 minutes.

This recipe is made with a Jones All Natural Roll Sausage. Dip one side of a tortilla in warm enchilada sauce.

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