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Slow Cooker Mexican Dip

My husband, Jamie, and I love to entertain and this hearty, 7-ingredient dip is always a hit…as well as a request. It couldn’t be much easier to put together, and using our slow cooker leaves us free to share some quality time with our guests. After all, isn't that the purpose of a holiday party? —Heather Courtney, Ames, Iowa
  • Total Time
    Prep: 15 min. Cook: 1-1/2 hours
  • Makes
    8 cups

Ingredients

  • 1-1/2 pounds ground beef
  • 1 pound bulk hot Italian sausage
  • 1 cup chopped onion
  • 1 package (8.8 ounces) ready-to-serve Spanish rice
  • 1 can (16 ounces) refried beans
  • 1 can (10 ounces) enchilada sauce
  • 1 pound process cheese (Velveeta), cubed
  • Tortilla chip scoops

Directions

  • In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Heat rice according to package directions.
  • In a 3-qt. slow cooker, combine the meat mixture, rice, beans, enchilada sauce and cheese. Cover and cook on low for 1-1/2 to 2 hours or until cheese is melted. Serve with tortilla scoops.
Nutrition Facts
2 tablespoon: 75 calories, 5g fat (2g saturated fat), 17mg cholesterol, 215mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 4g protein.

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