Tres Magueyes Dip Recipe

Prepare aromatics

Heat a large skillet over medium heat and add 1 tablespoon vegetable oil. Once shimmering, add the diced onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the beef

Increase heat to medium-high and add the ground beef to the skillet. Break it into small pieces with a spatula and cook until no pink remains, about 6–8 minutes.

Season and simmer

Drain any excess fat if desired, leaving about 1 teaspoon in the pan for flavor. Reduce heat to medium, return the beef to the pan (if drained), stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook 1 minute to toast the spices. Add tomato paste and stir to combine; let it cook 1–2 minutes to deepen flavor. Pour in 1/2 cup beef broth or water and stir, scraping up any browned bits. Add diced green chiles if using. Simmer gently until mixture is saucy but not soupy, about 3–4 minutes. Taste and adjust salt/seasonings.

Keep warm

Reduce heat to low and keep the beef filling warm while you prepare the topping and cheese.

Warm the enchilada sauce in a small saucepan over low heat until simmering gently, about 3–4 minutes. Stir in 1/2 tablespoon lime juice if using to brighten the flavor. Keep warm.

Assemble the dip

Preheat broiler to high (or oven to 450°F / 230°C). Transfer the warm beef filling into an oven-safe shallow baking dish (a 9-inch pie dish or small 8x8 pan works well). Smooth into an even layer.

Add enchilada sauce

Spoon the warmed enchilada sauce evenly over the top of the beef, spreading to cover most of the surface.

Top with cheese

Combine shredded cheddar and Monterey Jack, then sprinkle the cheese mixture evenly over the enchilada sauce.

Melt cheese

Place the dish under the preheated broiler until cheese is melted, bubbly, and lightly browned in spots, about 2–4 minutes (watch closely to avoid burning). Alternatively, bake at 450°F for 6–8 minutes until cheese melts.

Garnish

Remove from oven and let rest 2 minutes. Sprinkle chopped cilantro, sliced green onions, and pickled jalapeños (if using) over the melted cheese. Serve with tortilla chips and lime wedges.

Place the dip on a heatproof surface. Provide plenty of tortilla chips for scooping. Reheat gently in a 300°F oven for 8–10 minutes if it cools and you want to refresh the melt.