Menu Enter a recipe name, ingredient, keyword...

Slow Cooker Mexican Dip

By

Google Ads
Rate this recipe 4/5 (1 Votes)
Slow Cooker Mexican Dip 0 Picture

Ingredients

  • 1-1/2 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

Details

Preparation

Step 1

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.

Review this recipe