Recipe Remix: Beef Enchilada Dip and Chocolate Espresso Tortilla Cannoli/Boat

From a ridiculously cheesy, beefy dip, to a coffee and chocolate chip cannoli, tortilla boats have unlimited sweet and savory potential.


  • 4 Old El Paso soft tortilla taco boats
  • 1/4 cup butter, melted
  • 1 tablespoon butter
  • 1 tablespoon grapeseed oil
  • 1/2 onion, chopped
  • 1/2 pounds ground beef
  • 1 can chopped chilies, drained
  • 1 cup green enchilada sauce
  • 1 1/2 cups Mexican cheese
  • Salt to taste
  • Tortilla chips, for serving
  • Cilantro
  • Sour cream


  1. Preheat oven to 350°F.
  2. Melt 1/4 cup butter and brush on taco boats. Bake for 6-8 minutes. Set aside.
  3. Heat 1 tablespoon butter and oil in a medium pot. Add onion and cook 5 minutes. Set aside.
  4. Stir in ground beef and cook until brown. Add chilies and sauce and bring to a simmer. Turn off heat and stir in 1 cup of cheese until melted.
  5. Fill each boat with the mixture and sprinkle with more cheese. Bake an additional 5 minutes, until cheese is melted.
  6. Garnish with sour cream and cilantro. Serve with chips for dipping.