Slow Cooker Mexican Dip
"My husband, Jamie, and I love to entertain," explains Heather Courtney in Ames, Iowa, "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?"
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 64
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
slow cooker
- 1 cup chopped onion
- 1 1/2 pounds ground beef
- 16 oz refried beans
- 1 pound bulk hot italian sausage
- 1 package ready-to-serve spanish rice 8.8 ounces
- 10 oz enchilada sauce
- 1 pound process cheese (velveeta) cubed
- 1 package tortilla chip scoops
- Carbohydrate 4.16543820432316 g
- Cholesterol 18.285412790625 mg
- Fat 5.50329479145859 g
- Fiber 0.566299309694684 g
- Protein 4.84400544443002 g
- Saturated Fat 2.4717056078202 g
- Serving Size 1 1 (41g)
- Sodium 274.114183801241 mg
- Sugar 3.59913889462848 g
- Trans Fat 0.935561366417478 g
- Calories 86 calories
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 1-2 hours or until cheese is melted. Serve with tortilla scoops.
