Crock Pot Beef Enchilada and Rice Dip

Sharing is caring!

Are you looking for a great dip recipe? This Crock Pot Beef Enchilada and Rice Dip has all the taste of your favorite Mexican meal but in dip form!

I will be honest the last time I made this my husband and I ate it as our meal! The dip is similar to our favorite dip Enchilada filling so I knew it would be a hit!

Crock Pot Beef Enchilada and Rice Dip

This recipe is easy to toss together and cook in a crock pot. I used the Casserole Crock Pot.

Start by browning your ground beef and sausage; drain. Add onion and cook a couple minutes. Mix all the ingredients in your crock pot and cook for 1 to 2 hours on low or until the dip is warm through out and the cheese is melted. If you aren’t using a casserole crock pot I would recommend using a slow cooker liner  for easy clean up!

I garnished the recipe with shredded cheese and green onions but you could also add tomatoes and black olives.

Print Pin

5 from 2 votes

Crock Pot Beef Enchilada and Rice Dip

Course Appetizer

Prep Time 20 minutes

Cook Time 2 hours

Total Time 2 hours 20 minutes

Servings 10

Ingredients

• 1 pound ground beef
• 1 pound Italian sausage
• 1 cup chopped onion
• 1 package 8.8 ounce ready to serve Spanish rice
• 1 16 ounce can refried beans
• 1 10 ounce can red enchilada sauce
• 1 pound Velveeta cheese cubed
• 1/2 cup shredded Mexican style cheese
• 2 green onions chopped
• 1 package tortilla chips

Instructions

• In a large skillet brown the ground beef and sausage until no longer pink; drain.
• Add onion and simmer for a couple minutes.
• Heat rice according to package instructions.
• In a crock pot mix meat mixture, rice, beans, sauce and cheese.
• Cover and cook on low 1-2 hours or until cheese is melted.
• Garnish with shredded cheese and green onions before serving.

Referral links were used in this post.