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Slow Cooker Mexican Dip

 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?"
64 ServingsPrep: 15 min. Cook: 1-1/2 hours


  • 1-1/2 pounds ground beef
  • 1 pound Johnsonville® Hot Italian Sausage Links
  • 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
  • 1 package tortilla chip scoops


  • 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. Yield:
  • 8 cups.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.