Slow Cooker Mexican Dip

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Submitted by Peggy Koetters

Slow Cooker Mexican Dip


  • 1 1/2 lb. ground beef
  • 1 lb. bulk hot Italian sausage
  • 1 cup onion chopped
  • 1 pkg. (8.8 oz.) ready-to-serve Spanish rice
  • 1 can (16 oz.) refried beans
  • 1 can (10 oz.) enchilada sauce
  • 1 lb. Velveeta cheese cubed
  • 1 pkg. tortilla chip scoops


  • 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 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. Makes 8 cups.