Slow Cooker Beef and Rice Enchilada Dip
A unique dip with beef, rice and enchilada sauce.
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
- 1 lb. ground beef
- 1 cup diced white onion
- ¼ tsp. salt
- ¼ tsp. pepper
- 3 cups shredded cheddar cheese divided
- 1 cup sour cream
- 10 oz. can red enchilada sauce
- 15 oz. can pinto beans drained
- 2½ cups cooked white rice
- 8 oz. can sliced black olives drained
- 2 Roma tomatoes diced
- Tortilla Chips for serving
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!
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