Mexican Slow-Cooker Dip

click to view more photos

Ingredients:
  • 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
 
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. Serve with tortilla scoops.
Coupons

Cooking With Crevolyn
Our Mission
To be the favorite grocery store with the freshest foods in the communities we serve!
 
Copyright © 2019 J&J Foods | Website by Full Media (CS)