Slow Cooker Mexican Dip

Slow Cooker Mexican Dip

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1-½

    pounds ground beef

  • 1

    pound bulk hot Italian sausage

  • 1

    cup chopped onion

  • 1

    package (8.8 ounces) ready-to-serve Spanish rice

  • 1

    can (16 ounces) refried beans

  • 1

    can (10 ounces) enchilada sauce

  • 1

    pound process cheese (Velveeta), cubed

  • 1

    package tortilla chip scoops

Directions

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 1-1/2 to 2 hours or until cheese is melted. Serve with tortilla scoops. Yield: 8 cups.


Nutrition

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