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Home » Beef » Slow Cooker Beef and Rice Enchilada Dip

Slow Cooker Beef and Rice Enchilada Dip

by Sarah Olson on September 23, 2016 | Updated February 10, 2021 1 Comment

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enchilada dip in a slow cooker with cheese, tomato and olives.

Slow Cooker Beef and Rice Enchilada Dip is comfort food at its best, perfect for munching on during the game!

This Post is sponsored by Crock-Pot® Brand, but all opinions are mine alone.

enchilada dip in a slow cooker with cheese, tomato and olives.

Hi all! Today I have this delicious Slow Cooker Beef and Rice Enchilada Dip recipe for you. This dip is hearty enough to be the main meal at your football party. I made this dip in my Crock-Pot® 5-in-1 Multi-Cooker (which I am loving!). I browned the meat right in this slow cooker (amazing!) you can see exactly how well this function works further down the post in my video about how to make this recipe.

Here are the ingredients you will need to make this dip! No processed cheese in this dip! Don’t get me wrong, I love processed cheese, but it seems at every game day party the processed cheese dip is what everyone serves. This dip has fresh ingredients that make it taste dreamy and it causes less heartburn for me! I love making comfort food like this dip, and this fall weather makes me want to be in the kitchen trying new recipes!

rice, onion. pinto beans, cheese, olives, ground beef and enchilada sauce next to a slow cooker.

I browned the meat directly in this Crock-Pot® 5-in-1 Multi-Cooker. This Multi-Cooker gets nice and hot for browning! I drain the liquid from the meat before adding the following ingredients.

A bowl of food sitting on a table, with Slow cooker

I add cheese, sour cream, pinto beans, enchilada sauce and rice to the browned meat in the slow cooker.

enchilada sauce, rice, pinto beans, cheese and sour cream in a slow cooker.

I stir all the ingredients together, then top with more cheese.

uncooked enchilada dip in a slow cooker

I cook this dip for 2 hours on high, on the slow cooker setting of the Multi-Cooker. You can make this dip in any 4-quart or larger slow cooker if you don’t have this Multi-Cooker yet, just brown the meat on the stove-top in a skillet, drain and add to your slow cooker, then continue with the recipe as normal. The 2 hours of slow cooking time is just enough time to meld the flavors together and the dip sets up a bit, like a casserole.

Enchilada dip in a slow cooker with a lid on in it.

I top this Slow Cooker Beef and Rice Enchilada Dip with olives and diced Roma tomatoes. Top this dip with whatever you’d like! Dollops of sour cream, sliced jalapenos or green onion would be good.

beefy enchilada dip in a slow cooker with tomatoes and olives

I love how the dip sets like a gooey casserole, I will be making this for dinner often, not just for game day!

beef and enchilada dip in a slow cooker.

To make this dip over the top, I made my own chips. It is so easy to do, it doesn’t cost any more than a bag of chips and the flavor of the homemade crisp salty corn chips with this dip is unbelievable.

blue bowl of enchilada dip.

Have a great weekend, hopefully watching some football and eating something delicious!

beef and enchilada dip in a slow cooker.

Slow Cooker Beef and Rice Enchilada Dip

5 from 1 vote
A unique dip with beef, rice and enchilada sauce.
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: enchilada dip
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8
Calories: 500kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 6 quart or larger

Ingredients:

  • 1 lb. ground beef
  • 1 cup diced white onion
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 3 cups shredded cheddar cheese divided
  • 1 cup sour cream
  • 10 oz. can red enchilada sauce
  • 15 oz. can pinto beans drained
  • 2 1/2 cups cooked white rice
  • 8 oz. can sliced black olives drained
  • 2 Roma tomatoes diced
  • Tortilla Chips for serving
US Customary – Metric

Instructions:

  • Brown the ground beef and onion together, do this directly in the slow cooker if you have a Multi-Cooker, or brown the meat in a skillet on the stove. Drain the fat from the meat, add the meat to the slow cooker (if you browned it on the stove).
  • Sprinkle the meat with the salt and pepper.
  • Add half of the cheese, sour cream, pinto beans, and rice to the meat. Stir, then flatten out. Sprinkle with remaining cheese.
  • Cover and cook on HIGH for 2 hours, without opening the lid during the cooking time.
  • When the cooking time is through, sprinkle on the olives and tomatoes. Serve with tortilla chips and enjoy!

How to Video:

Nutrition:

Calories: 500kcal | Carbohydrates: 30g | Protein: 28g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 96mg | Sodium: 1289mg | Potassium: 506mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1081IU | Vitamin C: 5mg | Calcium: 395mg | Iron: 3mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

This Post is sponsored by Crock-Pot® Brand, but all opinions are mine alone.

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    Filed Under: Appetizers, Beef, Dinner, Ground Beef Tagged With: appetizer, Crock pot, crockpot, dinner, gameday, slow cooker

    Comments

    1. Cassandra says

      December 3, 2017 at 1:46 am

      This sounds delicious. Can this be frozen?

      Reply

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