Mexican Slow-Cooker Dip

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  • 11/2 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.
  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. Serve with tortilla scoops.

Cooking With Crevolyn
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