Slow Cooker Mexican Dip

This hearty, 7-ingredient dip is always a hit at parties as well as a request. It couldn't be much easier to put together, and using your slow cooker leaves you free to share some quality time with your guests. After all, isn't that the purpose of a holiday party?


8 cups (64 servings)


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


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-quart 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.

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