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Slow Cooker Mexican Dip

Total Time

Prep: 15 min. Cook: 1-1/2 hours

Makes

8 cups

My husband and I love to entertain, and we make this hearty seven-ingredient dip often. Using our slow cooker leaves us free to share quality time with our guests. After all, isn't that the purpose of a party? —Heather Courtney, Ames, Iowa
Slow Cooker Mexican Dip Recipe photo by Taste of Home

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 Velveeta, cubed
  • Tortilla chip scoops

Directions

  1. In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Heat rice according to package directions.
  2. 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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