Slow Cooker Mexican Dip

I know most of us asked for a white Christmas, but I wasn’t considering an actual blizzard to be taking place in Texas. Tornadoes, flooding and a blizzard all happening in one day in this great state. We’ve hunkered down and have stocked up on all the essentials like bread, peanut butter, toilet paper and of course batteries. Now these batteries are not for flashlights but instead for the kids new toys to keep them busy if the power goes out.

While I was still able to cook and enjoy good food I whipped up a fun Slow Cooker Mexican Dip that would be great for any New Year’s or Super Bowl Party. It also works for blizzards as well when you get the case of the munchies or need something for lunch.

Slow Cooker Mexican Dip

I’m always up for a Mexican themed party with margaritas, salsa, fajitas and dips. This Slow Cooker Mexican Dip is a great addition because it has some of your favorites included in it like cheese, refried beans, enchiladas sauce and ground beef.

Now I know that chips are usually the perfect addition to any dip, but I’ve switched it up a bit today by adding some crispy baked pita chips. I took a couple of Toufayan pita loaves and cut them into triangles and broiled them in the oven for a couple of minutes for a little dippin’ fun.  You could also just purchase the Toufayan pita chips to cut back on some time.

Slow Cooker Mexican Dip

This dip can be made in advanced and warmed up at any party. You can also make the pita chips ahead and bring them in a little baggie before plating.

Happy early New Years!

ENJOY ~ Meagan

Slow Cooker Mexican Dip

Slow Cooker Mexican Dip

Ingredients:

  • 1 pound lean ground beef
  • 15 ounce can green chile enchilada sauce
  • 16 ounce can refried beans
  • 10 ounce can diced tomatoes and green chilies, drained
  • 2 pounds velveeta cheese
  • 6 Toyfayan pita loaves, cut into triangles
  • 1 tablespoon extra virgin olive oil

Directions:

Add ground beef to a slow cooker on high heat.  Allow the meat to cook for 30 minutes and then add enchilada sauce, refried beans and diced tomatoes.  Continue to cook on high for an extra hour.  Then add cheese and let it cook for 30 minutes or until all has melted.

Bring oven to a broil.  Lay pita triangles on a baking sheet and brush the top with olive oil.  Place in the oven to broil for 2 minutes.

Serve dip warm with baked pita chips.

All images and text ©.

Disclosure: This is a sponsored post on behalf of Toufayan. All opinions are 100% my own and I appreciate you supporting the brands that I love.

Slow Cooker Mexican Dip

Leave a Reply

Your email address will not be published. Required fields are marked *

5 comments on “Slow Cooker Mexican Dip”

  1. So yum! Love how it’s made in a slow cooker- hands off deliciousness 🙂

  2. I seriously want to face plant into this. It looks SO SO SO good!

  3. Seriously – what happened in Texas?! Man, oh man!! I would definitely hunker down with a bowl of this!!

  4. I agree, this is one of the best reasons for my slow cooker.

  5. This is great! Ty so my for posting this dip, great idea!

Leave a Comment »