359 comments
Slow Cooker Mexican Dip
Prep Time: 15 Min
Cook Time: 1 1/2 Hour
Serving Size: 64 Servings
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 process cheese (Velveeta), cubed
1 package tortilla chip scoops
Directions
1. 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.
2. 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.
Source: tasteofhome.com
by PEYOTECOYOTE
January 16, 2013
ty
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by BOOBEAT1984
June 10, 2012
by YOSHIE95
March 21, 2012
way to much cooking of this and that,,then using a crock pot just to melt the cheese!!!! all that for a dip,,I think its a waste of time and who gets to wash all the pans
by 1000009949701
March 21, 2012
Agreed. Still trying to wrap my head around Italian sausage in a Mexican dip too. ???
by SWEETIEWHEATIESCOTIE
March 21, 2012
Thanks for sharing. I'll pass on the Velvetta and use REAL cheese.
by SCHEEPY
March 21, 2012
by CUALUM
March 21, 2012
would love to lighten it up but that's easy enough to do with non-velveeta and to even make it meatless! (then it'd be almost healthy!!)
by BLIZZARINO
March 21, 2012
agree - even leaving the velveeta in, removing the meats would make a lot of difference (fat-wise and calorie-wise)
by SHINAR00
March 21, 2012
interesting. and I have the bad habit of liking Velveeta. :0)
by JOERACER
March 21, 2012
Thanks, but no Velvetta in this house. Would use another cheese.
by 8182122
March 21, 2012
I am not a fan of Velvetta either, will maybe make this trying out different cheeses.
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