This well known Tex-Mex dish turned into a dip! Meaty and cheesy and addicting-the perfect appetizer!
Preheat oven to 400 degrees
In an oven safe skillet (I like cast iron) heat oil over medium high heat.
Add ground beef and cook until no longer pink. Drain excess fat. Scoot the beef to one side of the skillet and add the onions to the other side (this will save you dirtying another skillet or dish). Saute the onions until translucent-about 3-5 minutes.
Once onions are translucent add the enchilada sauce, chilies, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese. Stir to combine.
Top with remaining cheese and place into oven until bubbly and the cheese is melted-about 5 minutes.
Serve with tortilla or corn chips.