Slow Cooker Beef and Rice Enchilada Dip
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5 from 1 vote

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
Course: Appetizer
Cuisine: American
Keyword: enchilada dip
Servings: 8
Calories: 500kcal
Author: Sarah Olson



  • 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
  • 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