Slow Cooker Mexican Dip

Submitted by ratherbeswimmin

"Taste of Home"

 

• Ready In: 2hrs 20mins
• Ingredients: 8
• Yields: 8 cups

ingredients

• 1 1⁄2 lbs ground beef
• 1 lb bulk hot Italian sausage
• 1 cup chopped onion
• 1 (8 7/8 ounce) package read-to-serve Spanish rice
• 1 (16 ounce) can refried beans
• 1 (10 ounce) can enchilada sauce
• 1 lb Velveeta cheese, cubed
• tortilla chips (Scoops)

directions

1. In a Dutch oven, cook the beef, sausage, and onion over medium heat until meat is no longer pink; drain.
2. Heat rice according to package directions.
3. In a 3-quart slow cooker, combine the meat mixture, rice, beans, enchilada sauce, and cheese.
4. Cover and cook on LOW for 1 1/2 to 2 hours or until cheese is melted.
5. Serve with tortilla scoops.