Slow Cooker Mexican Dip Tuesday, March 12, 2013


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 chips


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 1-2 hours or
until cheese is melted. Serve with tortilla chips.


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