My husband and I love to entertain, and we make this hearty seven-ingredient Mexican 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
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.
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.
Slow-Cooker Mexican Dip Tips
Can you use different kinds of meat in Mexican dip?
Any ground protein will work, but using ground chorizo in place of the hot Italian sausage provides a nice smoky kick to this already delicious dip. If you have some chorizo leftover, you can use it in these other chorizo recipes.
What else can you add to Mexican dip?
To add some brightness and freshness to this dip, top with sliced jalapeno, diced tomatoes, fresh cilantro or avocado (Psst: here's the best way to cut an avocado!). Make sure to serve lots of chips on the side!
How long will leftover Mexican dip last?
This dip should last for up to 4 days in the refrigerator in an airtight container. Like bacon cheeseburger soup and other slow-cooker recipes, Mexican dip can easily be reheated in the microwave or in a pot on the stove.