BEEF ENCHILADA DIP

BEEF ENCHILADA DIP This meaty, cheesy enchilada dip comes together in just 15 minutes, and is the perfect crowd pleasing appetizer! 1 tablespoon olive oil 1 pound ground beef 1 1/2 cups enchilada sauce 1 cup roasted corn kernels 1 (4.5-ounce) can chopped green chiles 1 cup shredded Monterey Jack cheese, divided 1 cup shredded cheddar cheese, divided Kosher salt and freshly ground black pepper, to taste Tortilla chips, for serving Preheat oven to 400 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray. Heat olive oil in a saucepan over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in enchilada sauce, corn, chiles, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese; season with salt and pepper, to taste. Divide the filling evenly into the ramekins and top with remaining cheeses. Place into oven and bake until bubbly around the edges, about 5 minutes. Let cool 5 minutes before serving.