Slow Cooker Mexican Dip
Prep Time: 15 Min
Cook Time: 1 1/2 Hour
Serving Size: 64 Servings
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
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.
2. In a 3-qt. slow cooker, combine the meat mixture, rice, beans, enchilada sauce and cheese. Cover and cook on low for 1-2 hours or until cheese is melted. Serve with tortilla scoops.
Do you have a Helpful Hint of your own?
Tell us about it and we might publish it.
Do you have problem? Maybe we can help.
Click Here to tell us about it.