Slow Cooker Mexican Dip
My husband, Jamie, and I love to entertain, and this hearty, 7-ingredient dip is always a hit as well as a request. It couldnt be much easier to put together, and using our slow cooker leaves us free to share some quality time with our guests. After all, isnt that the purpose of a holiday party?
My husband, Jamie, and I love to entertain, and this hearty, 7-ingredient dip is always a hit as well as a request. It couldnt be much easier to put together, and using our slow cooker leaves us free to share some quality time with our guests. After all, isnt that the purpose of a holiday party?
- Carbohydrate 4.16543820432316 g
- Cholesterol 18.285412790625 mg
- Fat 5.50329479145859 g
- Fiber 0.566299309694684 g
- Protein 4.84400544443002 g
- Saturated Fat 2.4717056078202 g
- Serving Size 1 1 (41g)
- Sodium 274.114183801241 mg
- Sugar 3.59913889462848 g
- Trans Fat 0.935561366417478 g
- Calories 86 calories
Step-by-step
- 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 1-2 hours or until cheese is melted. Serve with tortilla scoops.
Using a three-quart slow cooker restricts total volume while maintaining the thermal density required to melt process cheese evenly without scorching the dairy solids. Browning the ground beef and bulk hot Italian sausage over medium heat in a Dutch oven renders out excess fat before the mixture enters the appliance. Draining that liquid prevents the final consistency from turning greasy, a common failure point when combining high-fat meats with emulsified cheese blocks. Cubing the process cheese into uniform one-inch pieces accelerates melting across the one-to-two-hour heating window on the low setting. Mild sausage can substitute for the hot Italian variety if lower spice levels are preferred, though the adjustment will alter the baseline sodium content slightly. Pre-cooking the ready-to-serve Spanish rice according to package directions ensures individual grains absorb moisture properly before joining the heavy refried beans and enchilada sauce. Maintain low heat throughout the heating cycle to protect the cheese proteins from tightening into a grainy texture.
